Lemon scones with clotted cream recipe
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- Serves 12 (without curd)
- 20mins to prepare and 15mins to cook, plus 5mins cooling
- 330 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1380kJ 330.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 17g
of the Reference intake
Carbohydrate 39.8gProtein 3.3gFibre 0.9g
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- 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.
