FOOD + DRINK
TEA-RIFIC SCONES CONT .
Lemon & Elderflower Scones Recipe by Great British Bake Off 2020 winner , Peter Sawkins for www . bottlegreendrinks . com
Ingredients :
• 200g self-raising flour ( switch for gluten-free self-raising flour plus 1 / 2 tsp Xanthan gum )
• 2 tbsp caster sugar
• 1 tsp baking powder ( ensure gluten-free if making gf )
• 1 / 2 tsp salt
• 35g butter
• 1 large egg
• 4 tbsp bottlegreen Hand-Picked Elderflower Cordial
• 2 tbsp milk
• Zest of 1 lemon ( from curd )
• 1 additional egg yolk ( for egg wash )
For the elderflower and lemon curd :
• 4 tbsp lemon juice ( about 2 large lemons )
• 2 tbsp bottlegreen Hand-Picked Elderflower Cordial
• Zest of 1 lemon
• 80g caster sugar
• 4 large egg yolks
• 70g unsalted butter , cubed
For the elderflower cream :
• 100ml double cream
• 10g icing sugar
• 1 tbsp Hand-Picked Elderflower Cordial
Method :
For the lemon and elderflower scones 1 . Preheat the oven to 200 º C Fan .
2 . Mix the flour , sugar , baking powder and salt in a mixing bowl . Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs .
3 . Whisk the cordial and milk with the egg . Add this to the dry ingredients along with the lemon zest and cut through with a table knife . Once it begins to clump together , get your hands in and gently work it together into a soft ball of dough .
4 . Generously flour your work surface and turn the dough out onto it . Use a rolling pin or your palms to flatten the dough out to the height of 3-3.5cm . Use a 6cm round cutter to cut out the scones . Transfer them to a baking paper lined baking tray .
5 . Brush the tops of the scones with the additional egg yolk . Bake for 10-12 minutes or until well risen and golden .
To make the curd : 6 . Heat the juice , bottlegreen Hand-Picked Elderflower Cordial and zest in a non-stick pan to a simmer .
7 . Whisk the sugar with the egg yolks . Slowly pour in the hot juice whilst whisking .
8 . Return this mixture to the pan and constantly stir over low heat until thickened , up to 5-10 minutes , making sure it doesn ' t boil . You can also check the temperature to see if it is ready ; it should register 75 º C-82 º C .
9 . Take the curd off the heat , allow to cool for a couple of minutes , then whisk in the butter a couple of cubes at a time whilst still warm . Cover and chill in the fridge .
To make the cream 10 . Whisk together the double cream , icing sugar and bottlegreen Hand-Picked Elderflower Cordial until soft peaks .
To Serve :
Split the scones and fill with a generous serving of the cooled curd and Hand-Picked Elderflower cordial cream .
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