Scones

Zest the lemon using a fine grater, being careful to avoid the white pith.

Pour cold heavy cream into a bowl (set aside 2 tbsp for brushing the tops), then add the sugar, salt, lemon zest, and honey (if the honey is thick, melt it briefly in the microwave first). Stir well until everything is evenly combined.

In a separate bowl, mix the flour with the baking powder. Grate the cold butter on a coarse grater directly into the flour, or cut it into small cubes (use butter straight from the refrigerator).

Use your fingers to quickly rub the butter into the flour until it resembles coarse crumbs.

Gradually pour the liquid mixture into the flour, stirring with a spoon as you go.

Then bring the dough together with your hands into one large, soft ball — don't overwork it. If the dough is too sticky, add a little more flour. The dough should be very soft, pliable, and not dense. Refrigerate for 20–30 minutes.

Roll the dough out into a thick rectangular slab, about 1 cm thick (dust the rolling pin with flour if needed). Use your hands to straighten the edges into an even rectangle.

Visually divide the dough into thirds. Fold the left third over the center first.

Then fold the right third over, overlapping the left.

Repeat the same folding process lengthwise. Fold one end away from you over the center.

Then fold the other end back over, overlapping. You'll end up with a thick, folded square. This step gives the finished scones a more tender, flaky texture.

Roll the folded square out just slightly, to a thickness of about 2 cm.

Cut out six rounds using a sharp-edged cutter. I use a narrow tin can with the lid removed (6 cm in diameter) as my cutter.

Carefully remove all the scraps of dough from around the rounds. Use a spatula to transfer the rounds to a baking sheet lined with parchment paper. Gather the scraps, re-roll, and cut out more rounds.

Brush the tops of the scones with the reserved heavy cream, being careful not to let it drip down the sides.

Bake in an oven preheated to 200°C for approximately 15–20 minutes, or until lightly golden.

Here's what they look like inside. Scones are best enjoyed slightly warm or fully cooled, and ideally fresh from the oven.

Split the scone in half, spread with butter, and top with jam or preserves (I used strawberry). These scones turn out wonderfully tender and fragrant, and make the perfect companion to a cup of tea.