Lemon drizzle scones

Makes 6

50g chilled unsalted butter, cubed 265g self-raising flour, plus extra for dusting 1 tbsp caster sugar 100ml milk, plus extra for brushing 2 lemons 80g icing sugar 7cm round cookie cutter

Preheat the oven to 220°C/gas mark 7. In a bowl, zest both the lemons and set aside.

In a large bowl, combine the butter and the flour. Using fingers and thumbs, rub the butter into the flour until fully integrated. Mix in the sugar, milk, three-quarters of the lemon zest and juice of 1 lemon, bringing the mixture together into a dough.

Knead the dough for 1-2 mins until just smooth, then place on a clean surface dusted with flour. Roll into a 3cm thick rectangle with a rolling pin. Using the cookie cutter, cut out as many scones as possible, then bring the remaining dough together to cut out further scones until there are 6 in total. Place the scones on an oven tray dusted with flour. Brush the tops with the extra milk. Bake for 15 mins until golden, then allow to cool for 15 mins. Place the icing sugar in a bowl and add the juice of half the second lemon. Stir into a smooth paste. Place the scones on a wire rack with kitchen paper underneath, then drizzle over the icing and sprinkle the rest of the zest over the top. Allow to dry, then serve.