Lemon Drizzle Scones

May 16, 2018

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.


60 g plant based Nuttelex

2 cups self raising flour

180 ml milk or almond milk

1 tsp grated lemon zest

1 tbsp lime juice

4 tbsp sugar

1 pinch salt

2 tbsp milk for brushing scones

plant based Nuttelex for greasing the tray


1Pre-heat oven to 220ºC.

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.

7Bake in hot oven 12-15 mins.