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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 225 g plain flour
- 2 teaspoons baking powder
- 1 lemon
- 75 g butter
- 2 tablespoons sugar
- 1 egg
- 50 ml milk
- 1 (8 ounce) jar lemon curd
- 200 ml clotted cream
Method
- Preheat the oven to gas 6, 200C, fan 180°C Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg, and enough milk to make a soft dough. Handle as little as possible to keep it airy.
- Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1/2in) cutter, then reroll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
- Fill the scones with lemon curd and cream. Press the tops down gently so they stick.
