Lemon, raspberry scone with lemon curd cream

Method Print recipe

1. Preheat the oven to 220 degrees and line a baking tray with grease proof paper.
2. Sift the flower into a bowl and then add the salt, sugar, baking powder and poppy seeds.
3. Add the butter and rub together. Then, zest a lemon and fold through the mix.
4. Make a well in the centre and slowly pour the milk into it.
5. Quickly toss the flour mixture and buttermilk with a fork making sure to not over mix.
6. Fold through the raspberries to form a dough.
7. Turn onto a floured surface and knead for a few seconds.
8. Pat the dough out into a 2cm thick round shape.
9. Cut out rounds and place them on a baking tray. Brush over with an egg wash.
10. Bake in the oven for 15 minutes, then allow to cool and slice in half. Top with cream and lemon.