Lemon, raspberry scone with lemon curd cream recipe
We couldn't put together a Queen's Jubilee inspiration menu without having some of Britain's famed treats, scones.
Ingredients
- 600g Plain flower
- 2g Sea salt
- 120g Caster sugar
- 15g Gluten free baking powder
- 20g Poppy seeds
- 200g Unsalted butter
- 1 Lemons
- 150g Raspberries
- 370ml buttermilk
- 1 Free range medium eggs
- 10pce Cornish clotted cream
- 100g Lemon curd
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