SCONES

Methods and Directions

• Place all the dry ingredients in a mixer to make a crumble.
• Add eggs, milk, cream, lemon peel and honey.
• Roll on the bench with flour for approx 1.5 cm thickness and cut out with desired size of round cutter.
• Egg wash the top of the scone, rest for 30 min and place in 180°C with damp out, bake it for 15 min ~ 20 min.

• Grate 3 lemons into a small pot.
• Slice one lemon thinly into rings or lengthwise. Add them into pot.
• Pour 1 cup water over lemons and boil it 10 minutes.
• Strain its water and repeat this step. The bitterness of lemon zest will be removed this way.
• Add sugar, lemon juice and 2 cups water over strained lemon zest in pot.
• Boil it over medium low heat until it reaches the right jam consistency, about 30 minutes.