• Pre-heat the oven to 220 degrees Celsius. Lightly grease baking a baking sheet.
• Sift flour, baking powder and nutmeg into a bowl. Add the lemon zest. Mix in cold butter and rub it in until the mixture resembles fine breadcrumbs.
• Stir in sugar. Beat the eggs together and 300ml (10fl oz) sour cream. Put about 2 tbsp aside in a cup for later.
• Add the egg mixture to the dry ingredients stirring it in until you have a soft dough.
• Scatter some flour onto the work surface and turn dough onto it. Sprinkle the dough with a little bit of flour and then gently knead the dough until it is a little smoother.
• Flatten it to a thickness of 3cm-4 cm. Use a 21/2 inch cutter (smooth edged cutters tend to cut more cleanly giving a better rise) plunge into the dough, straight down then lift it out straight out. Repeat process. Gently push dough together, knead, flatten and cut out more scone.
• Arrange on the prepared baking sheets and brush the tops with the reserved beaten egg mixture.
• Bake for 10 - 15 minutes until well risen and golden on top.
• Transfer to wire rack and leave to cool.

Lemon Curd

• Very gently grate the zest from the lemon being careful to avoid the white part. Squeeze juice from lemon and strain.
• In heatproof bowl combine lemon zest, juice, sugar and butter. Sit the bowl over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Stir the mixture frequently until all the butter has melted.
• Whisk eggs and egg yolk lightly and stir egg mixture into lemon mixture and stir all the ingredients until well combined. Leave to cook for 10 – 13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
• Set aside to cool, stirring occasionally as it cools. Store lemon curd in sterilised jars and seal once cooked. Keep in the fridge until ready to use.