Lemon and Caraway Scones

A well made scone is light, springy and delicious. They are best served fresh and eaten the same day. The recipe below therefore is for just six scones – you need to eat them all in one sitting.
This recipe is low in fat and sugar so don’t be afraid to apply plenty of clotted cream and jam !
I always make scones by hand and the secret of success with scone baking is to not have the mix too dry, try not to over handle plus you need a very hot oven.

These scones are sublime – flavoured conservatively with lemon and caraway seed. My inspiration for this recipe came from the lemon and caraway seed cake my grandmother used to make.