Lemon and Elderflower Scones

A plate of lemon and elderflower scones, with a basket of lemons and bottle of Bottle Green


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

To make the Lemon and Elderflower Scones:

  1. Pre-heat the oven to 220 deg. C., 425 deg. F., 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 3-3.5 cm (1¼ in) . Use a 6 cm (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 to 12 minutes or until well risen and golden.

To make the Elderflower 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 to 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 deg. 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:

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