Lemon Meringue Scones

Step 1: Preheat oven to 220C/200C fan forced.

Step 2: Line a baking tray with baking paper.

Step 3: Sift the flour into a large bowl and stir in 2 tablespoons of the sugar and using your fingertips to rub the butter into the mixture until it resembles fine crumbs and then stir in the rind.

Step 4: Make a well in the centre and pour the lemonade into the well and use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together and then knead on a lightly floured surface until just smooth.

Step 5: Shape dough into a 2cm-thick disc and use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed and place the scones, slightly apart, on the prepared tray and bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 6: Meanwhile, place the lemon juice and remaining sugar in a small saucepan and bring to the boil over high heat and boil for 3-4 minutes or until thickens slightly and remove from heat.

Step 7: Use a serrated knife to slice the warm scones in half horizontally and brush the tops of the scones with the syrup then sprinkle with meringue and top the scone bases with cream and lemon curd then sandwich with the scone tops and serve dusted with icing sugar.