Nancy Birtwhistle’s Lemon and Caraway Scones Recipe

Recipe by Nancy Birtwhistle - Great British Bake Off Series Five champion

Low in fat and sugar, hence generously apply Rodda’s clotted cream and your preferred Tiptree jam.

Makes 6 scones

Ingredients

• 225g self-raising flour

• 45g salted butter

• 35g caster sugar

• Zest and juice of 1 lemon

• 130ml whole milk

• 1 tsp caraway seeds

• ½ tsp vanilla extract

Method

1. Firstly, toast the caraway seeds gently in a dry frying pan for a minute or two, just to extract the nutty flavour contained within. Don’t burn them or they will be bitter.

2. In a medium mixing bowl, grate the zest from the lemon. Place the milk in a small jug or glass, then squeeze the lemon juice into it (the lemon should yield about 20ml) and set aside to thicken and curdle.

3. Place the self-raising flour into the bowl containing the zest, then add the softened butter. Using your fingertips, rub the mixture together until it resembles breadcrumbs. Stir in the sugar and toasted seeds.

4. Add the vanilla extract to the milk mixture then add a sufficient amount to the dry ingredients as to bind the dough together. The dough needs to be just sticky, not too wet that you can’t handle it and not too dry.

5. Turn out onto a lightly floured worktop then smooth out using a rolling pin or simply the palm of your hand. The dough needs to be quite thick – about 1.5cm.

6. Using a 7cm cutter dipped in flour to prevent the dough sticking, cut out six scones. You will need to reuse the trimmings. Place your scones on a baking sheet lined with non-stick parchment then pop them into the fridge.

7. Heat your oven to 225ºC and when your oven has reached its temperature take your scones from the fridge. If you have any milk mix left, give them a little brush just on the tops. Avoid letting any run down the sides, as this will impede the rising.

8. Pop the scones straight into the hot oven and bake for 10-12 minutes until well risen and golden. Do not overbake – the base of your scone should be golden brown not dark brown or black!

9. Cool on wire trays and serve the same day.