Recipe: Lemon and Elderflower Scones

Wimbledon is here again and where I am you can’t move without bumping into a bowl of strawberries and cream. To change the scene I found this awesome recipe by bottlegreen Hand-Picked Elderflower Cordial for something a teeny bit more complicated to prepare, but definitely, a smash hit, that’s one to love and they are ACE!


Lemon and Elderflower Scones:
200g Self-Raising Flour (switch for gluten-free self-raising flour plus ½ tsp Xanthan gum)
2 tbsp Caster Sugar
1 tsp Baking Powder (ensure gluten-free if making gf)
½ tsp Salt
35g Butter
1 Large Egg
4 tbsp bottlegreen Hand-Picked Elderflower Cordial
2 tbsp Milk
Zest of 1 lemon (from curd)
1 additional egg yolk (for egg wash)

Elderflower and Lemon Curd:
4 tbsp Lemon Juice (about 2 large lemons)
2 tbsp bottlegreen Hand-Picked Elderflower Cordial
Zest of 1 lemon
80g Caster Sugar
4 Large Egg Yolks
70g Unsalted Butter, cubed

Elderflower Cream:
100ml Double Cream
10g Icing Sugar
1 tbsp bottlegreen Hand-Picked Elderflower Cordial


To Make the Lemon and Elderflower Scones:

1.        Preheat the oven to 200ºC fan.
2.        Mix the flour, sugar, baking powder and salt in a mixing bowl. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs.
3.        Whisk the cordial and milk with the egg. Add this to the dry ingredients along with the lemon zest and cut through with a table knife. Once it begins to clump together, get your hands in and gently work it together into a soft ball of dough.
4.        Generously flour your worksurface and turn the dough out onto it. Use a rolling pin or your palms to flatten the dough out to the height of 3 – 3.5cm. Use a 6cm round cutter to cut out the scones. Transfer them to a baking paper lined baking tray.
5.        Brush the tops of the scones with the additional egg yolk. Bake for 10-12 minutes or until well risen and golden.

Make the Elderflower and Lemon Curd:
1.        Heat the juice, bottlegreen Hand-Picked Elderflower cordial and zest in a non-stick pan to a simmer.
2.        Whisk the sugar with the egg yolks. Slowly pour in the hot juice whilst whisking.
3.        Return this mixture to the pan and constantly stir over low heat until thickened, up to 5-10 minutes, making sure it doesn’t boil. You can also check the temperature to see if it is ready; it should register 75ºC – 82ºC.
4.        Take the curd off the heat, allow to cool for a couple of minutes, then whisk in the butter a couple of cubes at a time whilst still warm. Cover and chill in the fridge.

Make the Elderflower Cream:
Whisk together the double cream, icing sugar and Hand-Picked Elderflower cordial until soft peaks.
Split the scones and fill with a generous serving of the cooled curd and Hand-Picked Elderflower cordial cream

ABOUT ELDERFLOWER CORDIAL BY BOTTLE GREEN The light, delicate taste of hand-picked elderflowers perfectly captures the essence of warm summer days and relaxing evenings. For a twist, add a dash to a classic G&T, or to your sponge cake recipe for an elevated afternoon tea experience. Vegetarian, gluten-free and vegan RRP: £3.75 Stockists: All major UK supermarkets including Waitrose, Sainsburys, Tesco, Asda, Ocado, Morrison’s and Co-op visit

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Editor of Flush the Fashion and Flush Magazine. I love music, art, film, travel, food, tech and cars. Basically, everything this site is about.