I think it was Nigella Lawson who once proclaimed that lemons are the salt of the fruit world.
So I think lemons should have no trouble at all if I slipped them into a nice buttery scone.
Scones are really easy to make, but if you need more instruction and pictures, be sure to refer to my Basic Scones recipe.
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
125g unsalted butter, cold and cubed
100g caster sugar
Approx. 1/4 cup milk
Makes about 14 small round scones.
Step 1: Preheat your oven to 200°C (400°F). Line a sheet tray with baking paper.
Step 2: In a large bowl, cut the cold butter into the flour, baking powder, baking soda, and salt. You can do this with forks, a pastry blender, or simply by rubbing the mixture between your fingers. Aim to get a pale yellow mixture that looks like sand.
Step 3: Zest the lemon and add that to the dry scone mixture.
Add the sugar and stir to combine with a big spoon.
Step 4: Juice the lemon into the mixture and stir. Add milk a bit at a time until large clumps begin to form.
Step 5: Lightly flour your work surface and dump the dough clumps over top. Press the clumps together to form and large ball, then pat it down until it’s about 3-4cm thick.
Step 6: With a 6-cm fluted cutter, cut out the scones and lay them on the baking tray.
Keep reforming the dough, patting it down, and cutting out more scones until you’ve used up all the dough. Wet the tops of the scones with milk to help them brown in the oven. Bake for 20 minutes.
If lemons are the salt of the fruit world, would it make salt the lemons of the savoury world? And what if you put lemons in savoury food and salt in dessert? Oh, how my twisted mind works sometimes.