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Lemon and Clotted Cream Scones

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 24 mini scones


  • 75 g unsalted butter
  • 225 g plain flour
  • 2 tsp baking powder
  • 90 g Whitworths Sultanas
  • 1 large lemon finely zest or grate the peel
  • pinch of salt
  • 35 g caster sugar
  • 1 medium egg lightly beaten
  • 75 ml whole milk
  • 120 g lemon curd
  • 227 g clotted cream


  • Preheat your oven to 200°C/Fan 180°C/Gas Mark 6 then lightly grease a large baking sheet.
  • Mix the flour, baking powder, lemon peel and salt in a bowl then rub in the butter with your fingertips.
  • Stir in the sultanas, sugar, egg and milk to form a soft dough, handling as little as possible to keep them light.
  • Roll the dough out on a lightly floured surface until 1.5cm thick then fold half over the top of itself (this gives a nice natural break to cut them open once cooked), then flatten slightly using the palm of your hand.
  • Cut into 24 mini scones using a 4cm cutter, re-rolling as required.
  • Bake in the centre of the oven for 10-15 minutes until risen and golden, then transfer to a wire rack to cool completely.
  • Once cooled split and fill the scones with lemon curd and clotted cream then serve and enjoy!


Do space out the scones on the baking tray as they expand a lot of baking.