As you know, I bake scones quite often. I love them for breakfast and for tea-time, I love the sweet or salty, and they are so easy to prepare and so quickly baked that I can improvise easily. Now it’s a good season for yuzu, they are easy to find locally, so It’s the good season for using them in many places: yuzu tea, yuzu spinach, yuzu in miso soup and of course yuzu scones! In the classix scones recipe their is a bit of lemon juice, which I usually skip because I find it hard to get my hands on organic local lemons. But because finding yuzu is so much easier for the yuzu scones I used both the zest and the juice. In my basic recipe I added the zest of half a yuzu (I actually like it roughly gratted rather than thinly) and the juice of a full fruit. Then I used yuzu perl for the finish (I don’t use egg batter for a golden finish, I prefer to use no egg). That’s it! Enjoy with butter, honey or nothing!