Supplies
- 240ml double cream
- 240ml lemonade from a can (7up or Sprite)
- 360g self raising flour
- Zest and juice of 4 lemons
- 200g caster sugar
- 100g unsalted butter
- 3 whole eggs, beaten
- 1 egg yolk
- 1 packet of sherbet
- 250ml double cream
- 100g clotted cream
- Zest 1 lemon
- 50g icing sugar, sifted
Steps
- Preheat your oven to 220 C. Sift the flour into a large bowl. Make a well in the middle and add the lemonade and cream. Mix to form a soft dough with your fingers and then place the mixture on a floured surface. The mixture is a soft and quite wet mixture so don’t be scared!
- Bring together lightly and roll to a thickness of 2cm. Cut scones out with a floured cutter and place each scone onto a floured baking tray. Brush each scone with milk and bake for 10-15 mins or until golden and puffed up.
- Set aside to cool whilst you make the curd. Place the zest and juice of 4 lemons, the sugar and butter into the bowl of a bain marie and heat until everything is melted and the sugar has dissolved.
- Add the beaten eggs and the egg yolk and keep stirring until the mixture has thickened and coats the back of a spoon. Strain through a sieve and set aside to cool.
- Once cool, add the sherbet and stir through.
- You can store the curd in sterilised jars at this point.
- To make the lemon cream, whisk together the double cream, clotted cream, lemon zest and icing sugar until thickened but still soft.
- To serve, split the lemonade scones in half and top with a spoonful of the curd. Add some cream on top of the curd and finally another spoon of curd. Replace the lid of the scone and eat.