Lemon Scones With Clotted Cream

Lemon scones with clotted cream

• Ready In: 22 mins
• Serves: 12

Ingredients

• 225  g plain flour
• 2  teaspoons baking powder
• 1  lemon
• 75  g butter
• 2  tablespoons sugar
• 1  egg
• 50  ml milk
• 1 (8 ounce) jar  lemon curd
• 200  ml  clotted cream

Directions

1. Preheat the oven to gas 6, 200C, 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.
2. 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 (1-1/2in) cutter, then reroll 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.
3. Fill the scones with lemon curd and cream. Press the tops down gently so they stick.