We love trying new ways to use our rapeseed oils and we’ve come up with a delicious recipe for lemon and sultana scones using our Sicilian Lemon Rapeseed oil.

Serves 4 with 2 open topped scones or 8 halves.

Takes 10 minutes preparation and 10 -12 minutes cooking time.

Oven: 190°C / gas mark 5

Ingredients:

  1. Pre-heat oven to 190°C / gas mark 5
  2. Lightly grease baking tray with small amount of lemon rapeseed oil
  3. Mix flour, sultanas, sugar, oil and milk in large bowl, add salt and mix together with wooden spoon until a dough
  4. Roll out the mixture on a floured surface
  5. Use a sharp round cutter and make 8 circular scones
  6. Lightly brush scone tops with a little extra milk
  7. Place in oven for 10-12 minutes until soft and golden
  8. Leave to cool on rack for 10 minutes then enjoy with a filling of your choice.
 

Suggested fillings: lemon curd, strawberry or blackcurrant jam, butter or fresh cream.

We went for jam and squirty cream in the Wharfe Valley Farms office.