Sultana, buttermilk and lemon zest scones from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 243) by Pippa James and Michael James (AU)

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Notes about this recipe

  • Eat Your Books

    Requires 3 hours to prepare. Can substitute plain flour for whole wheat flour.

  • Lepa on July 20, 2025

    These scones are wonderful. I didn't want to spend hours making them so I took some shortcuts. I soaked the raisins in boiling water for five minutes (instead of cold water for an hour) and then rinsed them so they would be cold. I also rested the scones in the refrigerator for half and hour instead of two hours. The scones needed five additional minutes in the oven. We ate them with clotted cream and blueberry jam. Will definitely make again!

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