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Lemon scones with clotted cream recipe

Lemon scones with clotted cream recipe

104 ratings

A citrus-heavy, zesty treat for family and friends to enjoy, this recipe for lemon scones with clotted cream is a pleasant twist on the classic scone. Lemon curd takes the place of strawberry jam in this perfect summer's day bake. See method

  • Serves 12 (without curd)
  • 20mins to prepare and 15mins to cook, plus 5mins cooling
  • 330 calories / serving


  • 225g (7½oz) plain flour, plus more for dusting
  • 2tsp baking powder
  • 1 lemon, zested
  • 75g (3oz) unsalted butter
  • 2tbsp caster sugar
  • 1 egg, beaten
  • 50-100ml (2-3½fl oz) whole milk

For the filling

  • 1 x jar lemon curd
  • 200ml (1/3 pt) clotted cream or whipped double cream

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 53%
  • Sugars

    17g 19%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 39.8g Protein 3.3g Fibre 0.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg and enough milk to make a soft dough. Handle as little as possible to keep it airy.
  2. Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1½in) cutter, then re-roll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
  3. Fill the scones with lemon curd and cream. Press the tops down gently so they stick.

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