350g/12oz Odlums Cream Plain Flour

1 Teaspoon Bread Soda (sieved)

125g/4oz Sugar

Rind of 1 Lemon

125g/4oz Butter

200ml Carton Sour Cream

1 Egg (separated)

2 Tablespoons Cold Water

1 Tablespoon Sugar (for topping)



125g/4oz Icing Sugar

25g/1oz Butter (melted)

2 to 4 Tablespoon Orange Juice


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly dust a flat baking tray with flour.
  2. Put flour, bread soda, sugar and lemon rind into a large mix, add the butter and coarsely rub in using fingertips until mixture resembles coarse bread crumbs.
  3. Combine the sour cream, egg yolk and water together and add to the dry ingredients. Mix to a stiff dough. Mixture will be quite dry!
  4. Transfer to floured board and bring together by gently kneading.
  5. Press dough onto prepared tin in a rectangle shape about 1” in thickness. Cut into small squares.
  6. Lightly beat the egg white and brush over dough, sprinkle with the sugar. Bake for about 20 minutes until risen and browned. Cool for 10 minutes.
  7. Meanwhile, combine the glaze ingredients together, adding enough orange juice for the required consistency.
  8. Drizzle over the warm scones. Serve immediately.