Note that to me, the key to a good scone is as little working with the dough as possible. Working the dough will make the scones heavier and chewier. Only knead enough so that the dough is combined in 1 big ball, then it's good to go.
Ingredients (makes 4 scones and 1 cup of lemon curd)
- zest of 2 lemons
- 1/4 cup lemon juice
- 50gm butter
- 100gm sugar
- 2 eggs
- Lemon Curd as above
- 1 cup self raising flour + extra for dusting
- 1/4 cup milk
- 1/4 cup water
- 30gm or 1tbsp butter
- Pinch of salt
- 1 tbsp sugar
- 1/2 tsp ginger powder
- Optional: 2 tbsp candied ginger pieces
Lemon CurdCombine the sugar, eggs, lemon zest and juice together in a large heatproof bowl.
Curd should thicken in this time.
Remove from the double boiler and add the butter, chopped, whisking until butter is integrated.
SconesPreheat oven to 250 degrees
Sift flour, salt, ginger and sugar into a mixing bowl and add butter.
Rub flour and butter between your fingers to bring the two together.
Resulting consistency should be like bread crumbs.
Gradually add more liquid until the dough is combined but not wet
Turn onto a floured benchtop and lightly knead until relatively smooth (see note at beginning)
Place on baking paper on a baking tray and lightly brush with milk.
Transfer to over for 10-14 minutes or until browned on top.
Place 1 teaspoon of lemon curd on each half.