Friday, 19 September 2014

Lemon Curd and Clotted Cream Scones.

When Life Gives You Lemons, Make... Lemon Scones.

Well, this post has definitely been a long time coming. With a failed attempt at shortcake a couple of weeks ago, a six and a half hour trip back to Liverpool for University last weekend and four 7am starts to get up for University this week, it has now shockingly become eighteen days since my last post which, is pretty terrible and I do apologize for that but, I am now officially back with a scrumptious scone recipe as a way of; saying goodbye to my family and home in Cornwall for the next four months and celebrating another delicious lemon themed recipe.

Despite growing up in Cornwall and having the certainty that Cornish Cream Tea would be featured on every single cafe, restaurant or tea room menu, I actually very rarely make homemade scones and so thought it would be nice to give them a go. I found this classic scone recipe on the BBC Good Food website and I have got to say that the recipe is so simple and wonderful and the scones are utterly stunning and just how great scones should be; crumbly, soft and sweet and perfect to encase a luxurious zesty lemon curd and rich clotted cream filling. The scones shot up like towers in the oven and I honestly could not believe how ginormous they were when I opened the oven door, they looked just like they had been bought from a bakery which, is always a good thing and even better when they are so easy and quick to make as well.

I had also never tried lemon curd on scones before yesterday as I had always stuck to the traditional jam and cream scone filling but, I can now safely say that lemon curd is a delightful and refreshing addition to a scone and may even be more delicious on a scone than jam but, shhhh! I'm not sure if that is an acceptable thing to say in Cornwall and I don't want to get banned from going home!

Makes 8 Scones
For the Scones-
350g self-raising flour
1/4 tsp. salt
1 tsp. baking powder
85g unsalted butter, cut into cubes
3 tbsp. caster sugar
175ml milk
1 tsp. vanilla extract
squeeze lemon juice
1 beaten egg to glaze
For the Lemon Curd-
Grated zest of 1 lemon
juice of 2 lemons
2 eggs, beaten
90g golden caster sugar
55g unsalted butter
Clotted cream


1. Start by preparing the lemon curd. Sit a heatproof bowl over a pan of barely simmering water but, don't let the bowl touch the water. Then place the eggs, sugar, lemon zest and juice in the bowl and whisk together. Now add the butter piece by piece and cook for about 15 minutes, giving it a good whisk from time to time, until the curd has become smooth, glossy and thickened. Allow to cool. You can make this the day before for convenience if you like. Just cover with cling film and refrigerate if desired.

2. Next, prepare the scones. Pre-heat the oven to 220°C/fan 200°C/gas 7. Tip the flour into a large bowl with the baking powder and salt and mix. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.

3. Put the milk into a jug and heat in the microwave for about 30 seconds until warm but, not hot. Add the vanilla and lemon juice to the milk, then set aside for a moment while you pop a baking sheet into the oven.

4. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife, it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour and fold the dough over 2-3 times until it is a little smoother. Pat into a round about 4cm deep. 

5. Take a 5cm round cutter and dip into some flour, plunge into the dough and repeat until you have about 4 round scones. By this point you will probably need to press what is left back into a round to cut out another 4 scones. Brush the tops with beaten egg, then carefully place onto the hot baking sheet. 

6. Bake for 10 minutes until risen and golden on top. Allow to cool, cut in half and smother with lemon curd and clotted cream.

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