Classic scone accoutrements, lemon curd and clotted cream, are mixed into the dough instead of being slathered on top in this twist on a classic. Use an ice cream scoop to drop these on the baking sheet.
MAKES 8 SCONES
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon lemon zest
5 tablespoons chilled unsalted butter, cut into pieces
1 jar clotted cream
1 jar lemon curd
2 large eggs
white sparkling sugar for sprinkling
Preheat oven to 425°. In a food processor, whiz together the dry ingredients. Grate the stick of butter on the large holes of a box grater atop the dry ingredients in the processor bowl, then pulse a few times until crumbly. Whisk together the clotted cream, lemon curd and egg. Add to the dry ingredients, and pulse until just combined.
Scoop out the dough with an ice cream scoop, and drop on a parchment-lined baking sheet, then sprinkle with sugar. Bake scones until golden brown, about 15 minutes.