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Lemon meringue scones recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try a fun twist on scones with this easy, retro lemon meringue pie inspired recipe.
Ingredients:
  • 400g (2 2/3 cups) self-raising flour, plus extra, to dust
  • 100g (1/2 cup) caster sugar
  • 60g butter, chilled, chopped
  • 20.00 ml 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 dust
Instructions:
  • Preheat the oven to 220C/200C fan forced and line a baking tray with baking paper. In a large bowl, sift the flour, then stir in 2 tablespoons of sugar. Use your fingertips to rub the butter into the mixture until it resembles fine crumbs, then stir in the rind and create a well in the center.
  • - Combine the lemonade with the dry ingredients until just combined and starting to hold together. - Knead the dough until smooth on a floured surface. - Shape the dough into a disc, then cut out 12 rounds. - Arrange the scones on a baking tray and bake until golden and hollow-sounding when tapped, about 17 minutes.
  • In a small saucepan, combine the lemon juice and remaining sugar. Bring to a boil over high heat and simmer for 3-4 minutes until slightly thickened. Remove from heat.
  • - Slice the warm scones in half horizontally using a serrated knife. - Brush the tops of the scones with syrup and sprinkle with meringue. - Spread cream and lemon curd on the scone bases, then assemble with the scone tops. - Dust with icing sugar before serving.

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