Golden scones, lemon curd & clotted cream recipe | TASTE

Ingredients

• Clotted cream, for serving
• For the scones:
• 225 g self-raising flour, sifted, plus extra for dusting
• ½ t salt
• 55 g butter, plus extra to grease
• 30 g caster sugar
• ½ cup milk
• 1 free-range egg, beaten
• For the lemon curd:
• 8 free-range eggs
• 1 free-range egg yolk
• 700 g caster sugar
• 450 g butter
• Juice and zest of 8 large lemons or 12 smaller lemons