Method

• 1.
  For the lemon curd cream, place lemon curd and creme fraiche in a bowl and whisk to stiff peaks. Chill until ready to serve.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Grease the base and side of a 23cm (4cm deep) round baking pan and line with baking paper. Place flour and a pinch of salt flakes in a bowl and combine, then make a well in the centre. Add lemonade and cream to the well, then use a butter knife to mix in and form a dough.
• 3.
  Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough). Shape dough into a 3cm-thick round, then place in prepared pan. Dip a large sharp knife in flour and cut into 8 wedges, leaving the shape intact (you can also use a well-floured cutter). Brush top with extra cream and bake, turning occasionally, for 20-25 minute, until golden brown. Cool slightly on a wire rack.
• 4.
  To make the lemon drizzle, place icing sugar and lemon juice in a bowl. Stir to a smooth drizzling consistency, adding a little water if needed. Drizzle over scones and scatter with lemon zest. Serve with lemon curd cream.