share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
RECIPE-lemon-curd-scones

Lemon Curd Scones

RECIPE-lemon-curd-scones

Ingredients

100ml thickened cream
6 Tbsp Barker's Lemon Curd plus extra to serve
5 cups self raising flour
finely grated zest of 1 lemon
pinch of salt
375ml lemonade
whipped cream, to serve
GLAZE
125g icing sugar
3 Tbsp milk
eucalyptus oil
85g white chocolate, melted and cooled

Instructions

1
Preheat oven to 200°C (180°C fan bake)
2
Whisk together thickened cream and Lemon Curd
3
In a large bowl combine flour, lemon zest and salt. Mix well. Create a well in the centre, pour lemonade and cream/curd mixture. Use a bread knife to mix the flour and liquids. As soon as the dough comes together, turn out onto a lightly floured surface and knead very lightly
4
Flatten dough to form a disc about 30cm in diameter. Use a 5cm cookie cutter (or glass) to cut rounds from disc. Dust lightly with flour
5
Arrange rounds on a baking tray and bake for 12 mins or until light golden in colour. Allow to cool completely on a wire rack
6
To make glaze, combine icing sugar and milk in a large bowl and whisk until smooth. Add 2-3 drops of eucalyptus oil (be very careful as adding too much will be overpowering). Gradually add melted chocolate, whisking constantly
7
Once scones are completely cool, place rack over a baking tray and pour glaze over the top of each scone. Allow to sit for 20 mins for glaze to set before serving with lemon curd and whipped cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Barker's Pantry
Close Cookmode