British Lemon Elderflower Scones with Clotted Cream

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, cold, diced
• 1 cup whole milk
• 1 tbsp elderflower cordial
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 egg, beaten, for glazing

• 1 cup clotted cream
• 1 cup lemon curd

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large mixing bowl, combine the sifted flour, sugar, baking powder, and salt.
3. 03
   Add the cold, diced butter into the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. 04
   In a separate bowl, mix together the milk, elderflower cordial, lemon zest, and lemon juice.
5. 05
   Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir gently with a fork until the dough just comes together.
6. 06
   Turn the dough out onto a lightly floured surface and knead gently to bring it together. Be careful not to overwork the dough.
7. 07
   Roll the dough out to about 1-inch thickness and use a round cutter to cut out scones. Place them on the prepared baking sheet.
8. 08
   Brush the tops of the scones with the beaten egg for a golden finish.
9. 09
   Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden brown.
10. 10
    Allow the scones to cool slightly on a wire rack before serving with clotted cream and lemon curd.