3 cups MAYA all Purpose Flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons butter, cut into pieces
1/3 cup seedless sultana
1 piece egg
3/4 cup butter milk (combined 1 cup fresh milk + 1 tablespoon Lemon juice)
2 tablespoons evaporated milk (for brushing)
1/2 teaspoon lemon rind, shredded
1/2 cup juice of 1 lemon
3/4 cup butter
1 cup sugar
1/4 teaspoon salt
3 pieces eggs
caramelized orange rind
Preheat oven to 425 degrees F. Grease and line cookie sheet. Set aside.
Sift flour, baking soda, and salt into a bowl then stir in sugar until well blended.
Cut in butter into a flour mixture until it resembles bread crumbs. Blend in sultana.
Make a well in the center of the crumbled mixture.
Slightly beat egg then add buttermilk and pour into a well. Stir in flour mixture into the
liquid with a fork until well blended.
Form the dough into a rough ball and place on a lightly floured surface. Knead lightly
until well blended.
Roll dough into 3/4–inch thick round. Use a floured 2 1/2 inch round cookie cutter and
cut out as many rounds as possible then place in a prepared cookie sheet at least 1–inch apart.
Brush top of scones with a little milk and bake for 15 minutes or until risen and golden
brown. Remove and cool in a wire rack. Set aside. Prepare lemon curd.
Combine the lemon rind, lemon juice, butter, sugar and salt in a heat proof bowl and
place over a saucepan of simmering water. Stir gently until butter melts. Whisk in the eggs into the butter mixture over low heat until mixture thickens. Do not allow to boil to prevent mixture from curdling. Chill before serving. Split scone into two and fill with lemon curd.
Garnish scones with whipped cream and caramelized orange rind