Lemon Curd & Scones

Method

1. Preheat oven to 180°C.
2. Fill the bottom of a double boiler with 1-2 inches of water. Place on high heat, once the water boils, reduce to low heat to keep the water at a simmer.
3. Place egg yolks, caster sugar, lemon zest, lemon juice, and salt into the top pot of your boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling.
4. Whisk until the mixture becomes thick, then remove from heat.
5. Cut the butter into 6 pieces, then whisk into the curd. The butter will melt from the heat of the curd.
6. In a large mixing bowl, add lemonade, cream, and s/r flour and stir until combined. Pat dough until it is 2 cm thick, and using a round cutter, cut out 12 rounds. Place scones on a baking tray 1cm apart and cook until slightly golden brown.
7. Serve scones warm with fresh lemon curd.