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Almond Scones with Homemade lemon curd

Almond scones and lemon curd on Afternoon Express

Almond Scones with Homemade Lemon Curd

Recipe by: Claire Winstanley

Makes: 12
Preparation time: 10mins
Cooking time: 25mins

450g bread flour
40g castor sugar
60g honey
17g baking powder
½ teaspoon salt
465g cream + extra for brushing
100g raw almonds, roughly chopped

Mix all the ingredients, except the cream. Add the cream in one go and mix until incorporated but be careful not to overmix. Form a round and cut into wedges. Place on a tray lined with baking paper, brush with cream and sprinkle with almonds. Bake at 200’c for 20-25mins until lightly golden. Serve with homemade lemon curd.

For the lemon curd
2 eggs
¾ cup castor sugar
2 lemons, juice and zest (roughly 6tablespoons)
85g butter, cut into small cubes

While the scones are baking make the lemon curd. Whisk the eggs, lemon juice and sugar over a double boiler with slow simmering water until thickened. It should resemble custard in consistency. Watch it carefully as the mixture can split if overheated. If it appears to be getting too hot, take it on and off the heat. Once it has thickened remove from the heat and slowly whisk in the butter cubes. Keep in the refrigerator for up to 1 week.

You can find these ingredients at your nearest Woolworths Food, or simply shop online at www.woolworths.co.za/food

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