Lemon Easter Bunny Scones

1. Weigh the ingredients

• Using your Smeg retro kitchen scales, weigh out the flour, sugar and butter.
• Add the flour, sugar and salt to a Mason Cash mixing bowl and stir to combine.

2. Rub in the butter

• Add the cold cubed butter.
• Rub together with your fingertips until the mixture resembles coarse breadcrumbs.

3. Mix the wet ingredients

• In a jug, combine the milk, egg, Nielsen-Massey Lemon Extract, Nielsen-Massey Vanilla Extract and lemon zest.
• Whisk lightly to combine.

4. Bring the dough together

• Pour the wet mixture into the dry ingredients.
• Using a Smeg hand mixer on its lowest speed, mix briefly until the dough just starts to come together.
• Switch to a spatula or your hands and gently bring into a soft dough.
• Avoid overmixing to keep the scones light and tender.