Lemon Scones

I baked these last night for the lunchboxes. Quick and easy and a very tasty, slow energy releasing snack for busy children and adults. 

lemon scones.jpg


300grams self raising flour
100grams of wholegrain flour
100grams of almonds ground (or for nut free options add 100grams of oats)
1 teaspoon of baking powder
100grams of butter
zest of 1 full lemon
2 eggs
50grams of sugar (optional)
150-200mls of milk (enough to bring to a light dough


Blitz almonds in a food processor. Mix all dry ingredients with ground almonds in a bowl. Rub butter into dry ingredients. Add lemon zest and then beaten eggs, followed by milk. Bring to a very light dough and (large) spoon onto a baking tray lined with baking paper. Bake at 180 degrees celcius for 12-15 minutes. 

RecipesAlva O'Sullivan