I have already ranted about how lemony I like my lemon baked goods — very lemony. Today, I’m sharing with you another super-zesty recipe. This time, it’s for light, breakfasty lemon scones. I’ve lightened up this traditionally buttery treat by using olive oil as the fat to make it a tad healthier (OK — to be honest, it’s really because I didn’t have anything else in the house when my baking mood struck…). The olive oil flavour does come out in the scones, so feel free to substitute another oil of your choosing, or stick to butter (but double the quantity in the recipe if you do). The substitution makes the scones dairy-free, so share it with your friends who can’t handle lactose!