SCONES WITH
CANDIED LEMONS
PREP TIME: 20 MINS
(+ 2 HOURS CHILLING)
COOK TIME: 30 MINS
SERVES 16 (AS AN
OCCASIONAL DESSERT)
2 large lemons
185ml (3/4 cup) water
260g (11/4 cups) white sugar
225g (11/2 cups) plain flour
80g (1/2 cup) wholemeal plain flour
11 /2 tsp baking powder
1 /4 tsp bicarbonate of soda
80g light margarine
2 x 60g eggs
125ml (1/2 cup) buttermilk
(see Cook’s Tips)
80g (1/2 cup) pure icing sugar, sifted
1 tsp vanilla essence
1 Cut one of the lemons into
eight very thin slices and remove
the seeds. Remove zest and
squeeze 2 Tbsp juice from the
remaining lemon. Put the lemon
juice, water and 1 cup white sugar
in a large non-stick frying pan over
medium heat. Cook, stirring, until
the sugar dissolves. Add the lemon
slices and reduce heat to medium-
low. Simmer for 15 minutes,
turning occasionally, or until the
lemon slices are slightly translucent
and the rind has softened.
2 Remove the pan from the heat.
Using tongs, transfer the lemon
slices to a tray lined with baking
paper and set aside to cool
completely. Discard syrup. Cover
the lemon slices with plastic wrap
and place in the fridge for 2 hours
to chill. Cut the lemon slices in half.
3 Preheat oven to 200°C (fan-
forced). Line a large baking tray
with baking paper. Put the flours,
baking powder, bicarbonate of
soda and the remaining 1 / 4 cup
sugar in a large bowl. Stir until well
combined. Add the margarine and
use your fingertips to rub in until
mixture resembles coarse
breadcrumbs. Make a well in
the centre of the flour mixture.
4 Whisk eggs and 80ml ( 1 / 3 cup)
buttermilk in a small bowl. Add
to the flour mixture. Stir with a
flat-bladed knife until the mixture
just starts to come together. Bring
together with your hands to form
a ball. Turn out onto a lightly
floured surface and roll out to
a 20cm circle. Brush the top with
1 Tbsp of remaining buttermilk.
Cut into 16 wedges. Place wedges
on the lined tray, about 2.5cm
apart and top with the reserved
candied lemon. Bake for 12-15
minutes or until the edges are
golden brown and the scones
are cooked through. Transfer the
tray to a wire rack and set aside
for 10 minutes to cool slightly.
5 Combine the icing sugar,
vanilla essence, remaining
buttermilk and 1 / 2 tsp lemonzest in a small bowl. Drizzle or
spoon over the scones. Set aside
for 5 minutes. Serve warm.COOK’S TIPS- Replace buttermilk with 1 tsp
fresh lemon juice stirred into
½ cup milk. - Keep in an airtight container
for up to 2 days. Alternatively,
wrap un-iced scones individually
in plastic wrap and place in
freezer bags. Freeze for up to
2 months. ➤
NUTRITION INFO
PER SERVE 766kJ,
protein 3g, total
fat 3g (sat. fat 1g),
carbs 35g, fibre 1g,
sodium 84mg- Carb exchanges 2½
- GI estimate high