Ah, the delightful tang of lemon! These lemon scones with lemon curd are the epitome of springtime baking, offering a delightful balance of crumbly texture and vibrant citrus flavor. This recipe goes beyond the ordinary scone, elevating the classic with a homemade lemon curd that takes the experience to a whole new level. Get ready to tantalize your taste buds!
Why This Recipe Is Special
Forget store-bought scones and jarred lemon curd. This recipe emphasizes homemade goodness from start to finish, resulting in a superior taste and texture you won't find anywhere else. The combination of the buttery, slightly sweet scones and the intensely zesty lemon curd creates a harmonious flavor profile that's both refreshing and utterly satisfying. We'll delve into the secrets of creating the perfect crumbly scone and a silky smooth lemon curd, ensuring your baking success.
Ingredients You'll Need:
For the Lemon Scones:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- Zest of 1 large lemon
- ¾ cup heavy cream
- 2 tbsp milk (for brushing)
For the Lemon Curd:
- 4 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 3 lemons)
- 4 tbsp unsalted butter, cut into cubes
- Zest of 1 large lemon
Step-by-Step Instructions:
Making the Lemon Scones:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.
- Add Lemon Zest & Wet Ingredients: Stir in the lemon zest. Gradually add the heavy cream, mixing until just combined. Don't overmix; a few lumps are okay.
- Shape & Bake: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the dough into 8 wedges.
- Brush & Bake: Place the scones onto the prepared baking sheet, brush the tops with milk, and bake for 15-18 minutes, or until golden brown.
Making the Lemon Curd:
- Whisk Ingredients: In a medium saucepan, whisk together eggs, sugar, and lemon juice until well combined.
- Cook Over Low Heat: Cook over low heat, stirring constantly with a whisk, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
- Add Butter & Zest: Remove from heat and stir in the butter cubes and lemon zest until melted and incorporated.
- Strain (Optional): For a super-smooth curd, strain it through a fine-mesh sieve.
- Cool: Let the curd cool completely before using.
Assembling Your Delight:
Once the scones have cooled slightly, spread a generous layer of the lemon curd onto the top of each scone. Serve immediately and savor the explosion of lemony goodness!
Tips for Success:
- Cold Butter is Key: Using cold butter is crucial for creating flaky scones.
- Don't Overmix: Overmixing the dough will result in tough scones.
- Low and Slow for Curd: Cooking the lemon curd over low heat and stirring constantly prevents scorching and ensures a smooth texture.
Serving Suggestions:
These lemon scones with lemon curd are delightful on their own, but you can also serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh berries for an extra touch of sweetness.
This recipe is a guaranteed crowd-pleaser, perfect for brunch, afternoon tea, or any occasion where a burst of sunshine is needed. Enjoy!
