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Lemon scones with clotted cream recipe
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A citrus-heavy, zesty treat for family and friends to enjoy, this recipe for lemon scones with clotted cream is a pleasant twist on the classic scone. Lemon curd takes the place of strawberry jam in this perfect summer's day bake. See method
Ingredients
- 225g (7½oz) plain flour, plus more for dusting
- 2tsp baking powder
- 1 lemon, zested
- 75g (3oz) unsalted butter
- 2tbsp caster sugar
- 1 egg, beaten
- 50-100ml (2-3½fl oz) whole milk
For the filling
- 1 x jar lemon curd
- 200ml (1/3 pt) clotted cream or whipped double cream
Each serving contains
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Energy
1380kj
330kcal
17%
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Fat
19g
27%
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Saturates
11g
53%
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Sugars
17g
19%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 39.8g
Protein 3.3g
Fibre 0.9g
Method
- Preheat the oven to gas 6, 200°C, 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 (1-1½in) cutter, then re-roll 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.