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10 minutes

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1½ hours

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45 minutes

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45 minutes

Golden scones topped with thick lemon curd and clotted cream

35 minutes

Golden scones topped with thick lemon curd and clotted cream

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

Clotted cream, for serving

For the scones:

225 g self-raising flour, sifted, plus extra for dusting
½ t salt
55 g butter, plus extra to grease
30 g caster sugar
½ cup milk
1 free-range egg, beaten

For the lemon curd:

8 free-range eggs
1 free-range egg yolk
700 g caster sugar
450 g butter
Juice and zest of 8 large lemons or 12 smaller lemons

Method

Preheat the oven to 220°C.

Place the flour and salt in a bowl, then rub the butter into the mixture until you get a breadcrumb-like texture.

Stir in the sugar. Make a well in the flour mixture and pour in the milk. Mix until it takes on a soft, doughy consistency, adding more milk if required.

On a generously floured surface, knead the dough, then roll out slightly, keeping it quite thick. Using a cookie cutter, cut out rounds of dough and place on a greased baking tray.

Bake in the oven for 15 to 20 minutes, or until golden and slightly risen. Serve warm with lashings of lemon curd and clotted cream.

To make the lemon curd, place a saucepan over a medium to low heat. Whisk together the eggs and the egg yolk and place in the saucepan. Add the sugar, butter, lemon juice and zest.

Whisk continuously for 10 to 15 minutes, until smooth and thick. Remove from the heat and pour into sterilised jars or a large bowl. Allow to cool and thicken further before serving with the scones and cream.

Cook's note: You could use mascarpone instead of clotted cream.

Tips and tricks to baking scones.
View more scone recipes here.

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Golden scones topped with thick lemon curd and clotted cream

Golden scones topped with thick lemon curd and clotted cream

Ingredients

Method