There are few things as quintessentially British as a scone. But a scone with lemon and vanilla curd where there once was – and should – be jam and cream? Well, we’d better give it a go in the name of being convinced hadn’t we? Here’s the recipe courtesy of Crystal.
500g plain flour, more as needed
1/2 teaspoon salt
2 tablespoons baking powder
50g sugar, extra for dusting the top
8 tablespoons cold unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup milk
180ml double cream, more for brushing
Adjust oven rack to lower-middle position and preheat to 200°c
Sift the flour, salt, baking powder and sugar into a large bowl. Add the butter and then rub in with your fingers until the mix looks like fine crumbs.
Add the milk and cream and gently mix to form a slightly sticky dough.
Turn the dough onto a lightly floured surface and knead a couple times, then press dough into a 1-inch-thick circle and cut into 2-inch rounds with a cutter or glass. Place the rounds onto a parchment lined baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a little extra cream and dust tops with a little sugar.
Bake for 18-25 minutes (rotating midway through), or until the scones are a beautiful golden brown. Serve immediately.
Lemon & Vanilla Curd
8 tablespoons unsalted butter, room temperature
5 large eggs
60ml lemon juice
1 teaspoon vanilla extract (optional)
1/8 teaspoon salt
Using a vegetable peeler, remove the zest of 3 lemons. Add the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest has blended into the sugar.
Add the butter to sugar in food processor and pulse to cream. Add the eggs, one at a time, and then add the lemon juice, vanilla and salt.
Pour the mixture into a saucepan and cook over low heat for about 10 minutes (until thickened). Be sure to whisk constantly to avoid making scrambled eggs. Pour through a sieve to remove zest and store in a sealed jar in fridge.