Makes 9-10 scones
Ingredients
2 cups all purpose flour plus extra for dusting4 teaspoons baking powder
Pinch salt
150g butter, cold and cut into cubes
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon ground ginger
3 tablespoons golden syrup
1-3 tablespoons milk (just enough to bring it together)
1 egg yolk mixed with 1 teaspoon water
Method
Preheat oven to 200C and line two baking trays with parchment. Place the flour, baking powder and salt in a food processor and process until mixed well. Add the butter, lemon zest, lemon juice, ginger and golden syrup and process until it becomes like sand. Empty the mixture onto a clean surface and add milk to make it come together. Flour the surface with flour so that it doesn't stick. Then cut out circles using a cutter - I use a 6cm cutter which gives me about 9-10 scones, I prefer not to make them any smaller as they can dry out. Brush with egg yolk and bake for 20 minutes. Top with a small sprig of rosemary and serve with lemon curd (see recipe below) and golden syrup drizzled clotted cream.
5 Minute Home Made Lemon Curd
65g/2.3ozs. butter, softened3 egg yolks
Juice and zest of 2 lemons
1/3 cup sugar
Whisk the butter, yolks, lemon juice, zest and sugar in a large microwave proof bowl. Microwave on high uncovered for 1 minute, then remove and whisk again. Continue cooking in 1 minute bursts for another 3-4 times until it starts to become thicker. On the final minute it may look as though the butter and eggs have separated but give it a good whisk and it will come together. Pass through a sieve. This sets further upon cooling.
