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
For the Lemon Curd:
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Caster sugar 75 g
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Lemon juice 100 ml
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Cornflour 10 g
For the Scone:
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Baking powder 5 g
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Caster sugar 25 g
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Egg 50 g
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Semi skimmed milk 100 ml
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Self raising flour 225 g
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Salt 3 g
To assemble
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Icing sugar 50 g
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Clotted Cream 200 g
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Raspberries 150 g
Preparation
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For the Lemon Curd:
- Mix the lemon juice and cornflour.
- Place 60g of MEADOWLAND Professional 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.
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For the Scone:
- Place the flour, baking powder, salt and sugar into a mixing bowl.
- Rub the remaining 50g of MEADOWLAND Professional 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.
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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.
