Julie Goodwin’s lemonade scones with lemon curd

Place eggs and sugar in a heatproof bowl over a barely simmering saucepan of water. Whisk until the sugar dissolves. Add lemon juice and butter, and whisk constantly for about 20 minutes or until it thickens. Do not allow it to get too hot or to boil. Cool, then transfer to a jar and refrigerate until cold.

Preheat oven to 220°C (200°C fan-forced).  Line an oven tray with baking paper.

Sift the flour and salt into a large bowl. Add rind to the flour and stir to combine. Make a well in the centre.

In a jug, combine the cream and lemonade. Pour into the well in the bowl, stirring very minimally with a butter knife, drawing the flour into the liquid. When all the flour is incorporated, tip out onto a floured bench and, using your hands, very gently bring the dough together. It’s very important not to over-handle the dough at this stage, or the scones will be heavy.

When the dough has come together, flatten it to a disc about 3cm thick. Use a 5cm cookie cutter to cut rounds in the dough. Once you have cut as many as you can, the remaining dough can be brought together once more and a few more rounds cut out.

Place the scones on the oven tray, just touching each other. Bake for 10 minutes or until puffed and golden on top, and scones sound hollow when tapped with a knife.

Serve scones warm or cooled with lemon curd, and topped with blueberries, if desired.