We all love a little treat every now and again, and I have a bit of a thing for a good scone! Recently I was tasked with making some retirement cakes for a farewell lunch for a colleague and wanted to do something a bit different but tasty. I had a stick of rhubarb in the fridge that needed using up and a couple of lemons left in the fruit bowl so this recipe was crying out to be tested.
Unbeknown to my colleagues, these scones are reduced in sugar and fat but taste so delicious and are really lemony especially with the cheeky lemon drizzle over the top. Serve with lemon curd for a real treat. Enjoy, Mrs H x
Makes 12 triangles, smartpoints 7
2tsp baking powder
75g salted butter
2 eggs, beaten
50g caster sugar
Zest of 2 lemons
Juice of 1 lemon
200ml skimmed milk
1 big stick rhubarb or 2 thin ones, chopped into little cubes
A few tablespoons of Icing sugar mixed with a little lemon juice to drizzle
Lemon curd to serve
Heat an oven to 220oC/200oC fan and line 2 baking trays with baking paper.
In a bowl rub together the flour. Baking powder and butter till the mixture resembles breadcrumbs.
Mix together the eggs, milk, lemon juice and zest. Add the sugar, rhubarb and eggs mixture to the ‘breadcrumbs’ and mix in using a knife until just combined.
Tip the dough onto a floured surface, split into 2 and briefly shape into 2 rounds about 4cm deep. The less the mixture is handled the better. Cut each round into 6 triangles and place on baking sheet. Cook in oven for 12-15 mins until well risen and just golden. Remove from oven and cool before drizzling over the icing and serving with lemon curd.