1. Preheat your oven to 200c fan and then mix the cold butter and flour into each other using your stand mixer fitted with the K-beater attachment.

2. Once it looks like breadcrumbs, add the baking powder and caster sugar and mix again, then in a jug mix the buttermilk egg and lemon juice until it is smooth.

3. Add the liquid into the dry ingredients and mix for a few seconds until it has just come together (if it has a little unincorporated flour that’s fine, we just don’t want it to be over
mixed).

4. Tip the dough out onto a lightly floured surface and roll it out to a thickness between 2 and 3cm, then cut circles of the dough out with a floured cookie cutter, and shape or size
cookie cutter is fine the bake time may just change a little.

5. Place the scones on to a tray lined with parchment or a silicone baking mat and brush beaten egg on the top of them and sprinkle caster sugar on top of them, I like to o this as it
gives a lovely crunchy texture to your scone, then bake for around 10-15 minutes.

6. Take the scones out of the oven and leave them to completely cool.

7. Place the clotted cream and icing sugar into the bowl of your mixer that is fitted with a whisk attachment and whisk it until it has thickened to a piping consistency.

8. Slice the cooled scones in half so they are ready to decorate.

9. Pipe a boarder of the clotted cream on the outer edge of the scone and fill in the middle with lemon curd and place the top half of the scone on top and that are ready to enjoy and share with friends and family!

Lemon curd method

1. Place all of the ingredients apart from the butter into a sauce pan and whisk over a medium heat and whisk until it is thick.

2. Pass the thickened curd through a sieve to remove the lemon zest and whisk in the cold butter.

3. Pour the curd into a jar and store in the fridge ready to use on some delicious scones.