Ingredients
This recipe will make 16 large scones - you can divide recipes in half if that's too many.
- 1200g plain flour
- 80g baking powder
- 300g caster sugar
- 300g butter
- 380g cream
- 380g milk
- 4 eggs
Lemon curd
- 7 juice lemons
- 6 eggs
- 9 egg yolks
- 280g sugar
- 336 butter dice
Method
- Crumb dry ingredients together to resemble breadcrumb texture
- Add liquid and mix - do not over mix
- Roll out and cut to size
- Egg wash
- Cook at 210 degrees for 10 minutes
- Reduce oven to 180 degrees for 10 minutes
Lemon curd
- Place all ingredients except for butter into a pan
- Whisk all the time, as eggs will curd if you don't.
- Once the mix starts to thicken and you see bubbles, take off the heat.
- Whisk in cold diced butter
- Once all melted, pour onto a tray and cover with cling film as stop a skin from forming. Let cool.
- Eat on the day of cooking bits best.
- Serve with lemon curd, jam and cream
