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Custard Lemon Scones

Butter CreamCustard
Custard Lemon Scones

Recipe Information

6

serves:

15 MIN

prep time:

15 MIN

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 150ml lemon juice
  • 150g castor sugar
  • Zest of 1 lemon
  • 3 eggs
  • 10ml cornflour
  • 160g FIRST CHOICE Butter

    Quick Lemon Curd:
  • 280g self-raising flour
  • 5ml baking powder
  • 2,5ml salt
  • 30g caster sugar
  • zest of 1 lemon
  • 80g FIRST CHOICE Butter, cubed
  • 2 eggs
  • 100ml FIRST CHOICE Custard
  • 40ml FIRST CHOICE Cream
  • 30ml lemon juice
  • Egg wash for brushing

Preparation method:

  1. Preheat the oven to 190°C and line a baking sheet with baking paper.
  2. Sieve together the flour, baking powder and salt into a large bowl. Mix in the castor sugar and the lemon zest then add the butter.
  3. Rub the butter into the flour until you have a texture of fine breadcrumbs.
  4. In a measuring jug combine the custard, cream and the egg and lightly whisk with a fork. Mix in the lemon juice.
  5. Add 3/4 of milk mixture into the dry ingredients and mix it in with a knife.
  6. Next use your hands to bring it all together gently until it just forms a ball without being too sticky.
  7. Place the dough onto a lightly floured surface and flatten gently with your hands to about 2cm thick then cut out the scones with a 6 cm round cutter.
  8. Re-roll and cut out until all the dough is used.
  9. Place the scones on the lined baking tray and brush with egg wash.
  10. Bake for ±15 minutes until golden brown.
    Serve with whipped cream and homemade lemon curd.
    Enjoy!
  11. To Make The Lemon Curd:
    Mix the cornflour with a little lemon juice, then add all the ingredients in a small saucepan. Heat on very low heat whilst stirring and just bring to the boil. Remove from the heat and strain the curd through a sieve into a clean bowl. Cover with clingwrap and cool completely.