Lemon and Elderflower Scones

By Marion McGivern - July 25, 2024
Elderflower cordial recipe, scones on a plate
Courtesy of Bottle Green

Ingredients

  • 200g (7oz) self-raising flour (switch for gluten-free self-raising flour plus ½tsp Xanthan gum)
  • 2tbsp caster sugar
  • 1tsp baking powder (ensure gluten-free if making gf)
  • ½tsp salt
  • 35g (1¼oz) butter
  • 1 large egg, plus 1 egg yolk (for egg wash)
  • 4tbsp bottlegreen Hand-Picked Elderflower Cordial
  • 2tbsp milk
  • 1 lemon, zest only
  • Elderflower and Lemon Curd:
  • 4tbsp lemon juice (about 2 large lemons)
  • 1 lemon, zest only
  • 2tbsp bottlegreen Hand-Picked Elderflower Cordial
  • 80g (2¾oz) caster sugar
  • 4 large egg yolks
  • 70g (2½ oz) unsalted butter, cubed
  • Elderflower Cream:
  • 100 ml (3½ fl oz) double cream
  • 10g (¼oz) icing sugar
  • 1tbsp bottlegreen Hand-Picked Elderflower Cordial
Recipe and image courtesy of Bottle Green

Give your scones a delightful twist with the addition of elderflower cordial and lemon zest – so fresh and tasty!

Makes: 8 scones
Cooking time: 10-12min for scones; 10min for lemon curd

To make elderflower cordial recipe – scones:

  1. Pre-heat the oven to 220°C, Gas Mark 7 and line a baking tray with baking paper.
  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. In a jug or bowl, add the egg, cordial and milk and whisk.
  4. Add the egg mixture to the dry ingredients along with the lemon zest and cut through with a table knife. Once it begins to clump together, get your hands in and gently work it together into a soft ball of dough.
  5. Flour your work surface generously and turn the dough out on to it. Use a rolling pin or your palms to flatten the dough out to the height of 3-3.5cm (1¼ in) . Use a 6cm (2½ in) round cutter to cut out the scones. Transfer them to the prepared tray.
  6. Brush the tops of the scones with the additional egg yolk. Bake in the pre-heated oven for 10-12min or until well risen and golden.

To make the clderflower and lemon curd:

  1. In a non-stick saucepan, heat the lemon juice, zest, and bottlegreen Hand-Picked Elderflower cordial to a simmer.
  2. In a bowl, whisk the sugar with the egg yolks. Slowly pour in the hot juice whilst whisking.
  3. Return this mixture to the saucepan and stir 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 75-82°C.
  4. Take the curd off the heat, allow 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.

To make the elderflower cream:

  1. Whisk together the double cream, icing sugar and Hand-Picked Elderflower cordial until soft peaks.

To assemble the elderflower cordial recipe:

  1. Split the scones and fill with a generous serving of the cooled curd and Hand-Picked Elderflower cordial cream.

You may also like:

  • Gluten-Free Mini Elderflower and Lemon Loaf Cakes
  • Lemon And Mascarpone Drambuie Tarts
  • Orange Marmalade Loaf

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