Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
- 400g (2 2/3 cups) self-raising flour, plus extra, to dust
- 100g (1/2 cup) caster sugar
- 60g butter, chilled, chopped
- 1 tablespoon finely grated lemon rind
- 250ml (1 cup) lemonade
- 80ml (1/3 cup) fresh lemon juice
- 25g bought mini meringues, finely crushed
- 160ml (2/3 cup) thickened cream, whipped
- 130g (1/2 cup) bought lemon curd
- Icing sugar, to dut
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the flour into a large bowl. Stir in 2 tablespoons of the sugar. Use your fingertips to rub the butter into the mixture until it resembles fine crumbs. Stir in the rind. Make a well in the centre.
Pour the lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Meanwhile, place the lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with meringue. Top the scone bases with cream and lemon curd then sandwich with the scone tops. Serve dusted with icing sugar.