These sweet 'n tangy scones are wonderful naked straight from the oven. But no-one would say no to an extra slather of Nuttelex, or a dollop jam and cream either. For best results, make sure your oven is preheated. You can easily sub fresh lime for the lemon too.
2 cupsself raising flour
180 mlmilk or almond milk
1 tspgrated lemon zest
1 tbsplime juice
1 pinch salt
2 tbspmilk for brushing scones
Nuttelex for greasing the tray
1Pre heat oven to 220 C.
2Place flour & salt in large mixing bowl and gently rub in Nuttelex using finger tips. (Mixture should look like breadcrumbs).
3Next add all the milk and mix lightly to form a soft dough.
4Turn dough onto floured bench, and knead gently. Roll out into 2 cm thickness and using a floured cookie cutter or glass, cut into rounds.
5Place rounds on a greased tray and brush tops with extra milk.
6Combine lemon zest, lemon juice and sugar and sprinkle generously all over the tops of the scones.