Sultana Scones with Lemon Curd

  • Yield : 6 pcs


3 cups Maya All Purpose Flour
1 -1/2 tsps. Baking soda
1/2 tsp. salt
3 tbsps. Sugar
6 tbsps. Butter, cut into pieces
1/3 cup seedless sultana
1 pc. Egg
3/4 cup butter milk (combine 1 cup fresh milk + 1 tablespoon lemon juice)
2 tbsps. evaporated milk, for brushing

For the lemon curd:

1/2 tsp. lemon rind, grated
1/2 cup lemon juice
3/4 cup butter
1 cup sugar
1/4 tsp. salt
3 pcs. eggs

For the decoration:

whipped cream
caramelized orange rind


Step 1

Preheat oven to 425°F.

Step 2

Grease and line a cookie sheet. Set aside.

Step 3

Sift flour, baking soda and salt into a bowl then stir in sugar until well combined.

Step 4

Cut in butter into a flour mixture until it resembles breadcrumbs.

Step 5

Blend in the sultana.

Step 6

Make a well in the center of the crumbled mixture.

Step 7

Slightly beat egg then add buttermilk and pour into a well.

Step 8

Stir in flour mixture into the liquid with a for until well-blended.

Step 9

Form the dough into a ball and place on a lightly floured surface.

Step 10

Knead lightly until well-blended.

Step 11

Roll dough into a 3/4"-thick round.

Step 12

Using a floured 2- 1/2-round cookie cutter, cut out as many rounds as possible then place in a prepared cookie sheet at least 1"-apart. Brush top of scones with a little milk and bake for 15 minutes or until risen and golden brown.

Step 13

Remove and cook in a wire rack. Set aside.

Step 14

To prepare the lemon curd: Combine the lemon rind, lemon juice, butter, sugar and salt in a heat proof bowl and place over a saucepan of simmering water. Stir gently until butter melts. Whisk in the eggs into the butter mixture over low heat until mixture thickens. Do not allow to boil to prevent mixture from curdling. Chill before serving. Split each baked scone into two and fill with lemon curd.

Step 15

To assemble: Decorate top of scones with whipped cream and caramelized orange rind.

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