STEP 1/13
Mix fresh cream and lemon juice well.
STEP 2/13
Put flour, sugar, salt, baking powder, and baking soda in a cutter..
STEP 3/13
Lightly operate and mix the powder well
STEP 4/13
And the cold lemon-dil butter..
STEP 5/13
Cut into pieces and cut the cutter several times to make the butter small enough to be a small grain of rice grain. The small rice grain-sized lemon-dill butter is enough to blend well with the powder.
The used lemon-dil butter was made, frozen, and defrosted in the refrigerator before use, but it was used cold.
STEP 6/13
Put the whipped cream and lemon juice in here..
STEP 7/13
Start the cutter, mix the powder with the liquid, and then..
STEP 8/13
Lightly lump together, please. Wrap it well with a wrap and rest it in the refrigerator for about an hour
STEP 9/13
Divide 70~75g into 6 pieces, roughly lump it together, and shape it thickly and appropriately.
STEP 10/13
Then apply whipped cream
STEP 11/13
When panning is complete, bake in an oven preheated to 180 degrees Smeg for about 20 minutes.
Cool the finished scones in the cooling net until you feel a little heat on the bottom
STEP 12/13
Mix all the icing ingredients.
The amount of lemon juice you have can vary depending on the amount of water in your sugar powder, so adjust the amount of lemon juice and sugar powder while watching.
STEP 13/13
Place icing on cooled scones in moderation. And harden the icing completely in cold place. Use the spoon or whisk you used to put icing on it. It's easy without using a piping bag. Let's cut back on washing dishes I'm done!
Please refer to the link for making lemon butter. @6969125