Buttery Elderflower Scones with Lemon Curd

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 tablespoons elderflower cordial
• 2 cup milk, cold
• 1 teaspoon vanilla extract
• 1 large egg, beaten, for glazing

• 1 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 3 large eggs, beaten
• 1 cup unsalted butter, cubed

Method

1. 01
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, combine the sifted flour, sugar, baking powder, and salt.
3. 03
   Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
4. 04
   Stir in the elderflower cordial, cold milk, and vanilla extract to form a soft dough.
5. 05
   Turn the dough onto a floured surface and gently knead it. Roll out to about 1 inch thick and cut into rounds using a 2-inch cutter.
6. 06
   Place the scones on the prepared baking sheet, brush the tops with the beaten egg, and bake for 12-15 minutes until golden brown.
7. 07
   While the scones are baking, prepare the lemon curd. In a saucepan over low heat, combine lemon juice, zest, sugar, and beaten eggs.
8. 08
   Cook gently, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the cubed butter until melted and smooth.
9. 09
   Transfer the lemon curd to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
10. 10
    Serve the scones warm with a generous dollop of lemon curd on the side.