What goes better with a cup of tea than a good scone with its tangy lemon taste and sweet licorice flavour?
Ingredients for 10 scones:
- 375 mL (1 1/2 cup) all-purpose flour
- 15 mL (1 tbsp.) baking powder
- 1 pinch of salt
- 30 mL (2 tbsp.) Infuz Dreams
- Zest of 1 lemon
- 45 mL (3 tbsp.) sugar
- 90 mL (6 tbsp.) butter, cold
- 180 mL (3/4 cup) milk at room temperature
Preheat oven at 180 oC (350 oF). Line a baking sheet with parchment paper.
Heat the milk and let Infuz Dreams seep for 5 minutes. Leave to cool.
In a bowl, mix the dry ingredients. Cut up small pieces of butter into the bowl. Add the milk and mix well with a fork. Then add in the lemon zest.
Slightly knead dough with your hands. Dough must be soft and not sticky.
Make small balls 2 cm thick. Place the scones on the baking sheet. Cover with a cloth and let them set for 30 minutes in a lukewarm place.
Bake on the centre rack of the oven for 15-20 minutes.
Let them cool. Serve at room temperature.
Serve your scones with a variety of jams, Philadelphia cream cheese, or butter.