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Lemon Biscuits

250g flour

200g diced cold butter

100g icing sugar

2 egg yolks

Zest of 2 lemons

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Rub the flour and butter together until the mixture resembles fine crumbs (you could do this in a food processor)

Fold in the icing sugar and lemon zest.

Mix in the egg yolks to a dough.

Roll to ½ cm thick and place on baking trays lined with parchment paper.

Bake in a 170oc preheated oven for about 12 minutes or until golden on top.

Cool on a wire rack.

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Lemon White Chocolate Cream

Juice from 2 lemons

50g castor sugar

250g mascarpone

100ml double cream

100g chopped white chocolate

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Boil the sugar and lemon juice until the mixture is thick and syrupy.

Add the cream and bring to the boil.

Remove from heat and add the chocolate.

Stir until melted and cool.

Whisk into the mascarpone.

Sandwich the biscuits with some of the cream.

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Blueberry and Lemon Crumble Scones

300g soda bread flour

50g soft butter

25g castor sugar

50g dried blueberries

200ml buttermilk

1 egg

1 egg yolk

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Rub the butter into the flour until fully incorporated.

Add the sugar and blueberries.

Whisk the buttermilk and egg together and mix into the dry mixture to a soft dough.

Turn onto a floured surface and roll to 2cm thick.

Cut into desired shapes and place on a lightly buttered baking tray – allow a little space between each. Brush with egg yolk.

Set oven to 200oc.

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Lemon Crumble Topping

25g plain flour

15g soft butter

20g castor sugar

Zest 1 lemon

Rub together to coarse crumb consistency.

Press onto scones and bake for 15 minutes or until firm and golden on top.

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