The West

Drop scones with lemon curd
Picture: Michael O'Brien

Serves 4

110g unsalted butter, chopped

1/2 cup lemon juice

5 egg yolks

100g caster sugar

2/3 cup self-raising flour

50g spelt flour

1 tsp baking powder

45g extra caster sugar

140ml milk

2 eggs

100g butter, melted

double cream to serve

To make the curd, melt butter in a saucepan, add lemon juice and set aside. Whisk yolks and sugar in a large bowl to combine, then add hot lemon mixture, whisking continuously to combine. Place over a saucepan of simmering water and stir continuously until mixture thickens, then cool over ice. Sift flours and baking powder into a large bowl, stir in sugar, then make a well in the centre. Whisk milk, eggs and one teaspoon melted butter in a separate bowl to combine, gradually add to flour mixture and mix until a smooth batter forms. Set aside to rest for 30 minutes. Heat ¼ of remaining butter in a large frying pan over medium heat until foaming, drop teaspoons of batter into pan and cook until bubbles form on the surface, then turn and cook until golden. Repeat with remaining batter. Serve warm with lemon curd and double cream.

The West Australian

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