Lemon & Tarragon Scones

Excellent served warm with salads (especially prawns)

Makes approx. 24 scones which will freeze well in an airtight container. Microwave from frozen for about 30 – 40 secs. per scone.

Ingredients:
40oz self raising flour
8oz butter
1 pint of milk
Rind of four lemons
8 teaspoons of lime juice
3 teaspoons of tarragon

Method:
1. Place flour and butter in a bowl and rub in to resemble bread crumbs.

2. Add tarragon

3. Add lemon juice and rind to the milk (mixture will curdle).

4. Add the liquid a little at a time to the flour mix and blend together with a knife blade to form a ‘not too sticky’ dough. NB do not be tempted to add more milk.

5. Pat out dough on a floured surface (don’t use a rolling pin). Cut out scones with a small scone cutter and place on a floured baking tray.

6. Brush tops with milk and decorate with tarragon.

7. Bake in a pre-heated oven at 425°F for 15-20 minutes.

Recipe supplied by Dusty Miller’s at Gleaston Water Mill
01229 869244 www.watermill.co.uk