For the Lemon Curd:

  • Butter 50.0 g
  • Caster sugar 75.0 g
  • Lemon juice 100.0 ml
  • Cornflour 10.0 g

For the Scone:

  • Baking powder 5.0 g
  • Butter 50.0 g
  • Caster sugar 25.0 g
  • Egg 50.0 g
  • Semi skimmed milk 100.0 ml
  • Self raising flour 225.0 g
  • Salt 3.0 g

To assemble

  • Icing sugar 50.0 g
  • Clotted Cream 200.0 g
  • Raspberries 150.0 g


  1. For the Lemon Curd:

    • Mix the lemon juice and cornflour.
    • Place 60g of butter and caster sugar into a saucepan.
    • Bring to the boil stirring all the time, then add the lemon juice and cornflour, simmer until mix thickens.
    • Remove from the heat, pour into a suitable container and allow to cool before using.

  2. For the Scone:

    • Place the flour, baking powder, salt and sugar into a mixing bowl.
    • Rub the remaining 50g of butter into the dry ingredients until no lumps are left and the mix looks sandy in colour and texture. Slowly add the milk until a smooth dough is formed.
    • Turn the mix out on to a floured surface and press into ball. Roll out to around 2.5cm thickness then cut out 10 discs. Place on the lined tray.
    • Beat the eggs. Brush the sconeswith egg wash, then refrigerate for 10 min. then egg wash again.
    • Place into the oven at 160°C and bake for 10-12 min. or until golden.
  3. To assemble

    • Cut the scone in half, and spread with clotted cream.
    • Pipe a disc of lemon curd on top of the cream.
    • Place fresh raspberries on top, add the lid of the scone and dust with icing sugar.
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