- 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
To make the Lemon and Elderflower Scones:
- Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and line a baking tray with baking paper.
- 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.
- In a jug or bowl, add the egg, cordial and milk and whisk.
- 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.
- 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.
- 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:
- In a non-stick saucepan, heat the lemon juice, zest, and bottlegreen Hand-Picked Elderflower cordial to a simmer.
- In a bowl, whisk the sugar with the egg yolks. Slowly pour in the hot juice whilst whisking.
- 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.
- 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:
- Whisk together the double cream, icing sugar and Hand-Picked Elderflower cordial until soft peaks.
- Split the scones and fill with a generous serving of the cooled curd and Hand-Picked Elderflower cordial cream