Steps
- Preheat the oven to 425°F / 220°C and grease a baking sheet. Rub 50g of cold diced unsalted butter into 250g of self-rising flour and ¼ teaspoon of salt until finely crumbed.
- Stir in 25g of superfine sugar and the zest of 2 lemons. Mix 125ml of buttermilk with 4 tablespoons of whole milk, then stir into the flour with a knife just until a soft dough forms.
- Pat 1in / 2.5cm thick on a floured surface. Cut out 2¾in / 7cm rounds without twisting, gently reshaping the scraps.
- Transfer to the baking sheet and bake for 10-12 minutes, until golden. Cool on a wire rack.
- Mix 3 tablespoons of icing sugar with 1 teaspoon of lemon juice, adding more juice if needed for a thick drizzle. Drizzle over the scones, scatter with crushed white sugar cubes and lemon zest, and leave to set for 10 minutes.