Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Lemon scones
Juicy and refreshing, these glazed lemon scones are perfect for breakfast or tea.
| Ingredients | ||
|---|---|---|
| 280 | g | Flour |
| 1 | Egg | |
| ½ | teaspoon(s) | Salt |
| 100 | g | Butter (chilled) |
| 125 | ml | Milk |
| 1 | tablespoon(s) | Baking powder |
| 1 | tablespoon(s) | Lemon zest |
- Mix the flour, baking powder, salt, and sugar well in a large bowl. Add the chilled butter in small pieces and work it in with your fingertips until the mixture has a crumbly, sand-like consistency.
- Whisk the milk, egg and lemon zest together in a separate bowl. Add the mixture to the flour and butter mixture and knead everything briskly until it's a smooth dough – not too long, so your scones remain fluffy.
- Divide the dough into two, shape each into a ball, flatten slightly and roll out. Cut each sheet into 6-8 triangles. Place the pieces on a tray lined with baking paper and bake in a preheated oven at 200 °C (top and bottom heat) for about 12-15 minutes until the surfaces are golden yellow.
- Mix the powdered sugar with a little lemon juice to make a thick icing. Spread on the scones while they are still warm and leave to cool completely. Serve.
