Lemon scones with a simple curd

Make these for afternoon tea, with the curd prepared first so it has time to cool. Gluten-free flour blends differ, so add the milk gradually.

Serves or makes: 8 scones

Ingredients

• 250 g gluten-free self-raising flour
• 45 g cold butter
• 20 g caster sugar
• 120 mL lactose-free milk, plus extra for brushing
• Zest of half a lemon
• For the curd: 2 eggs, 80 mL lemon juice, 80 g caster sugar and 80 g butter
• Optional lactose-free whipped cream

Method

1. For the curd, whisk its ingredients in a heatproof bowl over gently simmering water. Stir until thickened; do not let the bowl touch the water. Cool and refrigerate.
2. Heat a conventional oven to 220°C. Rub the cold butter into the flour. Stir in the sugar and zest, then enough milk to form a soft dough.
3. Pat to about 2 cm thick, cut eight scones and place close together on a lined tray. Brush lightly with milk.
4. Bake for 12–15 minutes, checking they are cooked through. Serve with the chilled curd and optional cream. Contains egg and milk; not a certified low-FODMAP recipe.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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