Bottled lemon juice also has a lot of preservatives in it, which I like to avoid if I can. I have only made these scones with ...

Brush the tops with heavy cream. Bake at 350°F for 16-18 minutes (or until the scones are golden-brown). While the scones are baking, mix the powdered sweetener and lemon juice in a small bowl to ...

In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest ... Brush the scones with cream and sprinkle generously with sugar.

Tender, delicate, with a few craggily layers, and a caramelized sugar crust, these strawberru scones will change the way you ...

These scones are sublime – flavoured conservatively with lemon and caraway seed ... Cool on wire trays and serve the same day – with jam and a dollop of clotted cream. The Cream Tea Society is a ...

Compote was incredible - the vanilla and lemon add so much flavour. Scones will never be the same ... beaten Clotted cream to serve For the rhubarb compote 250g rhubarb, roughly chopped (or ...

My goal this break was to trick myself into feeling like it’s already spring by making lemon blueberry scones with a lemon ...

These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 ...

Transfer the whipped cream to a serving bowl and spoon the ginger marmalade on top. Split the hot scones and serve at once with the ginger marmalade cream.

Whisk the milk and lemon juice together and set ... Split in half and serve with jam and clotted cream. Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in ...

Tender, buttery scones with the spring flavors we love the most.