These lemon and almond scones combine the zesty flavour of lemons with soft and sweet marzipan and crunchy almonds for a super tasty treat. Serve with lemon curd and clotted cream, perfect for afternoon tea!
If there’s anything this blog has taught me, it’s that I really like the flavour of lemons. Although, admittedly, lemon cake has always been my favourite type of cake, so perhaps I should have guessed it. I’ve posted that very favourite lemon cake recipe already, and last month we had a recipe for lemon Bakewell tart (still dreaming about this), and today, we have lemon and almond scones.
Scones can be whipped up in absolutely no time at all. In fact, these were done in half an hour, in between having lunch and doing the washing up. There is nothing nicer than smelling freshly baked scones in the kitchen, and the sweet lemon scent from these is delicious.
My mum tried lemon and almond scones at a garden centre recently and told me I’d have to try them, and I’m so glad I gave it a go because these are something really unusual, but still really tasty. Lemon and almond are flavours that are rarely put together, so it was nice to experiment in this way, and it’s also given me an idea to try ground almonds in my frangipane next time I make my lemon Bakewell tart.
Every time I decide to bake, I always feel that it never goes exactly to plan, and these scones were no exception. (The best laid schemes of mice and men, as the saying goes, gang aft agley. It’s been six years since I studied of Mice and Men in English lessons and I still don’t know what ‘gang aft agley’ means.) I’d had big ideas to fill these with ground almonds and sprinkle them with lightly toasted flaked almonds, then stud them with little jewels of golden marzipan, but the baking cupboards did not back up my plans.
I had to make do with chopped almonds, but they still taste great! I also decided to grate the marzipan into it to give it a sweet, gooey texture, but the problem with this is that it still clumps together so you might need to use your fingertips to break it up and rub it into the flour a bit.
If you do have ground almonds to use up, by all means substitute some of the flour for some almonds- it can only improve the recipe! Next time I find myself with some ground almonds leftover I’ll definitely try this scone recipe again. These are delicious served warm with lemon curd or my ever-favourite lemon marmalade, and if you’re feeling super extravagant, add a dollop of clotted cream for a really indulgent afternoon tea treat!
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These lemon and almond scones combine the zesty flavour of lemons with soft and sweet marzipan and crunchy almonds for a super tasty treat. Serve with lemon curd and clotted cream and perfect for afternoon tea!
- 175g self-raising flour
- ½ tsp baking powder
- 50g butter
- 50g marzipan
- 15g golden caster sugar
- Juice and zest of 1 lemon
- 125ml semi-skimmed milk
- Chopped almonds (to sprinkle on top)
- Pre-heat the oven to 200°c/400°f/gas mark 7 and dust a baking tray with flour.
- Sieve the self-raising flour and baking powder into a large bowl. Cut the butter up into cubes and add this, then use your fingertips to rub the butter into the dry ingredients. The mixture should resemble breadcrumbs. Grate the marzipan into the breadcrumb mixture, then use your fingertips to help break it up and crumble it into the mix. Use a knife to stir in the sugar and lemon zest.
- Let the milk stand out for about 10 minutes, then stir in ½ tbsp lemon juice. Leave to stand for five minutes. This is buttermilk.
- Slowly pour the buttermilk into the dry mixture and stir together. Pour in enough milk for the mixture to come together but still be quite sticky (you might not need it all).
- Turn the dough out onto a lightly floured surface and bring together in your hands. Pat out to a thickness of about 2cm and use a medium sized fluted circle cutter to cut out the scones. Cut them close together to prevent having to re-roll. Bring any leftover dough together and press into a round shape, then cut with the cutter again.
- Place the scones onto the floured tray close together, so they grow upwards and not outwards. Brush the tops with a drop of milk then sprinkle over some chopped almonds. Bake for about 15 minutes or until risen and golden brown. Cool on a wire rack or serve straight from the oven. Delicious served with lemon marmalade or lemon curd. ▪