Self-raising flour, for dusting
300ml carton pure cream
3 cups self-raising flour
2 teaspoons finely grated lemon rind
¾ cup passionfruit-flavoured soft drink
3 passionfruit (1/4 cup pulp)
Icing sugar mixture, to decorate
LEMON SWIRL CREAM
300ml tub thickened cream
2 tablespoons icing sugar mixture
1/3 cup lemon curd
Lightly dust flour over the base of a 20cm x 30cm lamington pan. Reserve 1 tablespoon of the cream for brushing scones.
Sift flour into a large bowl. Stir in rind. Make a well in the centre. Add soft drink and remaining cream. Using a flat-bladed knife, stir until mixture just comes together to form a soft, sticky dough.
Turn out dough onto a clean bench lightly dusted with flour. Gently knead until smooth. (Don’t over-knead.) With lightly floured hands, pat dough into a 2½cm-thick round.
Using a 5½cm fluted round cutter dipped in flour, cut out 12 rounds, re-shaping and cutting dough, as necessary. Place side-by-side, about 1cm apart, in prepared pan. Brush tops with reserved cream.
Cook in a hot oven (200C) for about 20 to 25 minutes, or until golden brown. Place scones on a wire rack. Cover with a clean tea towel. Stand for 10 minutes.
To make lemon swirl cream, beat cream, sugar and half the curd in small bowl of an electric mixer until soft peaks form. Add remaining curd, folding in twice only, to create a marbled effect.
Split scones in half. Dollop cream over bases. Drizzle with passionfruit. Replace tops. Dust with sifted icing sugar.
TIP! Scones are best served on the day of baking. Don’t over-work the dough or the scones will become tough.