I needed no convincing to make these scones again, after baking them the first time a few years ago. We loved them then, and loved them this time too.

These are very rustic, craggy scones, with a whole lot of butter in them. Adding candied lemon peel is optional – I did, but I think they’d be fine without. And the lemon flavor can always be bumped up a bit with the addition of some lemon extract.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Sour Lemon Scones (Baked: New Frontiers in Baking, p. 27)