Lemon curd raspberry scones
Discover this simple yet delicious dessert recipe for chefs: A classic scone with a contempory twist, filled with clotted cream and homemade lemon curd and fresh raspberries dusted with icing sugar.

Ingredients
Lemon curd raspberry scones
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£64.6
For the Lemon Curd:
Butter
/g
50.0 g
0%
Caster sugar
/g
75.0 g
0%
Lemon juice
/ml
100.0 ml
0%
Cornflour
/g
10.0 g
0%
For the Scone:
Baking powder
/g
5.0 g
0%
Butter
/g
50.0 g
0%
Caster sugar
/g
25.0 g
0%
Egg
/g
50.0 g
0%
Semi skimmed milk
/ml
100.0 ml
0%
Self raising flour
/g
225.0 g
0%
Salt
/g
3.0 g
0%
To assemble
Icing sugar
/g
50.0 g
0%
Clotted Cream
/g
200.0 g
0%
Raspberries
/g
150.0 g
0%
/
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
Preparation
-
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.
-
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.
-
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.