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Lemon & Elderflower Scones

9 Products
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Bottle Green Bottle Green Elderflower Cordial 500ml
Bottle Green
Bottle Green Elderflower Cordial 500ml
€5,95 €5,46
 
Dr. Oetker Dr. Oetker Baking Powder 170g
Dr. Oetker
Dr. Oetker Baking Powder 170g
€2,75 €2,52
 
In store only
Elmlea Elmlea Double Cream 270ml
Elmlea
Elmlea Double Cream 270ml
€2,95 €2,71
 
Homepride Homepride Self Raising Flour 1kg
Homepride
Homepride Self Raising Flour 1kg
€3,50 €3,21
 
McDougalls McDougalls Self Raising Flour 1.1.kg
McDougalls
McDougalls Self Raising Flour 1.1.kg
€3,35 €3,07
 
Tate & Lyle Tate & Lyle Caster Sugar 1kg
Tate & Lyle
Tate & Lyle Caster Sugar 1kg
€3,95 €3,62
 
Tate & Lyle Tate & Lyle Golden Caster Sugar 1kg
Tate & Lyle
Tate & Lyle Golden Caster Sugar 1kg
€4,95 €4,54
 
Tate & Lyle Tate & Lyle Icing Sugar 1kg
Tate & Lyle
Tate & Lyle Icing Sugar 1kg
€4,25 €3,90
 
Showing 1 - 9 of 9
Lemon & Elderflower Scones

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:

  1. Preheat the oven to 200ºC fan.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Heat the juice, Bottlegreen Hand-Picked Elderflower cordial and zest in a nonstick pan to a simmer.
  2. Whisk the sugar with the egg yolks. Slowly pour in the hot juice whilst whisking.
  3. 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.
  4. 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.

 

 

source: https://www.bottlegreendrinks.com/

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