A Mother’s Day Treat: Chef Jaden Dunn’s Perfect Lemon Scones

Mother’s Day in the Cotswolds often calls for the simple things done beautifully — fresh flowers on the table, a pot of tea brewing, and something warm from the oven to share.

Cotswolds chef Jaden Dunn shares his go-to scone recipe, a light and fluffy bake lifted with fresh lemon zest. Perfect for breakfast in bed or a relaxed afternoon tea, these scones come together quickly but deliver that classic bakery-style texture.

One thing you’ll notice immediately is the generous amount of baking powder. It might look unusual, but according to Dunn, it’s the secret to achieving that beautifully airy crumb that makes a proper scone.

Another clever trick is chilling the dough before cutting. A short rest in the freezer helps firm the butter and gives the finished scones a soft, layered interior once baked.

Whether you’re baking with the kids, surprising Mum with breakfast in bed, or preparing a homemade afternoon tea, this is a recipe that feels just right for the occasion.

Ingredients

For the scones

• 400g strong flour
• 65g caster sugar
• 22g baking powder
• ¼ tsp salt
• Zest of 1 lemon
• 65g unsalted butter
• 240g whole milk

Egg wash

• 2 egg yolks
• 2 tsp whole milk

Method

Start by mixing the flour, sugar, baking powder, salt and lemon zest together in a bowl.

Add the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

Pour in the milk and gently bring the dough together, kneading lightly until smooth. Avoid overworking the dough.

Roll the dough out and perform a simple fold: bring the top third down to the centre and fold the bottom third over it. Roll out again, shape back into a ball, and roll the dough to around 1.5cm thick.

Place the dough in the freezer for about 40 minutes.

Once chilled, cut out discs and place them on a baking tray. Leave the scones to rest at room temperature for around 10 minutes while the oven heats.

Brush the tops with the egg wash and bake in a 200–220°C oven for around 10–12 minutes, rotating the tray halfway through to ensure an even golden colour.

Serve with love

Serve the scones warm with butter, strawberry jam and clotted cream for a classic Cotswolds-style afternoon tea.

Simple, comforting and freshly baked — the perfect way to make Mum feel special this Mother’s Day.

‍