- 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
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.