Remove the scones from the oven and place onto a wire rack to cool. For the icing, mix together the icing sugar with 2 tablespoons of lemon juice. Gradually add more lemon juice if needed to ...

For those occasions where you want a little sweetness, top them with a cream cheese glaze seasoned with lemon zest. It adds a ...

Step 1: Preheat your oven to 400F.Additionally, take out a sheet pan and parchment paper. You can find my favorite reusable mat here. Step 2: In a small bowl, mix together the non-dairy milk ...

Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine ... Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest ... Brush the scones with cream and sprinkle generously with sugar.

makes: 1 (13-by-9 1/2-inch) slab pie ...

Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the lemon zest and dates then the milk and mix with a knife to form a soft dough. Tip the dough on to a ...

In a separate bowl, mix the butter, eggs, milk, vanilla and lemon zest until well combined. Make a well in the middle of the dry ingredients and pour the in the wet ingredients, mix to a smooth ...

The trick is to not over-mix or handle the dough too much because you want the scones to melt in your mouth.