prep: 25mins
cook: 15mins
makes: 10-12


  • to make the lemon curd
  • 1/4 cup caster sugar
  • 1 egg
  • finely grated zest and juice of 1 lemon (approx. 1/4 cup)
  • 40g butter, melted
  • to make the scones
  • 2 cups self raising flour
  • 1 Tbsp caster sugar
  • 1/4 tsp baking powder
  • 200mL Bulla Dollop Cream
  • 90mL milk
  • to serve
  • 200mL Bulla Dollop Cream
  • passionfruit pulp
  • icing sugar

Scones with Lemon Curd Cream & Passionfruit


  1. For the curd, whisk the sugar and egg in a microwave-safe jug until pale and creamy. Add the lemon zest, juice and butter, mixing well. Microwave on High/800W for 1 minute. Stir and continue with 30 second bursts until mixture is thick and glossy. This will take approx. 2-3 minutes. Cover and allow to cool before refrigerating to cool completely.
  2. Preheat oven to 210°C (190°C fan-forced). Line oven trays with baking paper.
  3. For the scones, place flour, sugar and baking powder into a large bowl and mix well. In a separate jug, mix the Bulla Dollop Cream and milk together. Form a well in the centre of the dry ingredients, pour in the cream and mix until just combined. Tip onto a floured surface and bring together. Knead lightly and roll dough out to 2cm thickness.
  4. Using a floured 6cm fluted cutter, cut out scones placing them onto prepared oven trays. Gather off-cuts and gently bring back together. Cut out further scones until all dough has been used. Brush tops with a little extra cream. Bake for 10-12 minutes until golden on the base. Cool on wire racks.
  5. To serve, whisk the Bulla Dollop Cream with half of the lemon curd until thickened. Gently fold in remaining lemon curd. Break scones in half and spread bottom half with lemon curd cream and top with passionfruit pulp. Replace top of scone, dust with icing sugar and serve.