INGREDIENTS
Lemon and Elderflower Scones:
- 200g Self-Raising Flour
- 2 tbsp Caster Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- 35g Butter
- 1 Large Egg
- 4 tbsp Bottlegreen Elderflower Cordial
- 2 tbsp Milk
- Zest of 1 lemon (from curd)
- 1 additional egg yolk (for egg wash)
Elderflower and Lemon Curd:
- 4 tbsp Lemon Juice (about 2 large lemons)
- 2 tbsp Bottlegreen Elderflower Cordial
- Zest of 1 lemon
- 80g Caster Sugar
- 4 Large Egg Yolks
- 70g Unsalted Butter, cubed
Elderflower Cream:
- 100ml Double Cream
- 10g Icing Sugar
- 1 tbsp Bottlegreen Elderflower Cordial
HOW TO MAKE
Make the Lemon and Elderflower Scones:
- Preheat the oven to 200ºC fan.
- Mix the flour, sugar, baking powder and salt in a mixing bowl. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs.
- Whisk the cordial and milk with the egg. Add this to the dry ingredients and the lemon zest and cut through with a table knife. Once it clumps together, get your hands in and gently work it into a soft ball of dough.
- Generously flour your work surface and turn the dough out onto it. Use a rolling pin or your palms to flatten the dough to 3 – 3.5cm. Use a 6cm round cutter to cut out the scones. Transfer them to a baking paper lined baking tray.
- Brush the tops of the scones with the additional egg yolk. Bake for 10-12 minutes or until well-risen and golden.
Make the Elderflower and Lemon Curd:
- Heat the juice, Bottlegreen Hand-Picked Elderflower cordial and zest in a nonstick pan to a simmer.
- Whisk the sugar with the egg yolks. Slowly pour in the hot juice whilst whisking.
- Return this mixture to the pan and constantly stir over low heat until thickened, up to 5-10 minutes, making sure it doesn’t boil. You can also check the temperature to see if it is ready; it should register 75ºC – 82ºC.
- Take the curd off the heat, allow it to cool for a couple of minutes, then whisk in the butter a couple of cubes at a time whilst still warm. Cover and chill in the fridge.
Make the Elderflower Cream:
Whisk together the double cream, icing sugar and Elderflower cordial until soft peaks.
Assemble:
Split the scones and fill them with a generous serving of the cooled curd and Hand-Picked Elderflower cordial cream.