Scones with Yuzu Butter

Place butter, icing sugar and zest into the bowl of an electric mixer. Using the paddle attachement beat on medium high until pale in colour, scraping down the bowl as required. Once pale in colour, add the juice then beat on high until light and fluffy. Set aside until scones are ready.

Preheat oven to 200°C (standard) or 180°C (fan / convection).
Place flour in food processor, then butter. Blitz on high for 8 seconds until it resembles breadcrumbs.
Pour milk all over the flour (don't pour in one place). Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s).
Transfer dough onto work surface, scrape out residual bits in the food processor.
Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2cm thick disc. Dust with extra flour if necessary. Optional: Lightly roll across the top with a rolling pin to smooth the top.
Dip a 5cm square cutter into extra flour. Plunge cutter straight down and back out into dough. Repeat all over disc. Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. Gather together dough scraps and repeat. I get 7 scones in total. Brush tops lightly with milk.
Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped.
Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft).
To serve, place a good dollop of yuzu butter on a plate, sprinkle with demerara sugar. Enjoy with warm scones.

Scones are best enjoyed whilst still warm. They will not keep well once cooled down.