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.
