Classic Cream Scones with Lemon Curd

 

Serves: 12, one scone each

Scone Ingredients:
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
8T (1 stick) butter
½ cream
1 egg, beaten
½ currants

Lemon Curd Ingredients:
3 eggs
½ cup fresh lemon juice
Zest of 1 lemon
½ cup sugar
6 T butter cut into pieces

Method: 
Preheat oven to 375 degrees. Then in a large mixing bowl, combine flour, baking powder, soda, salt and sugar. Mix well. Place in butter. In a separate bowl, combine cream with beaten egg then add to dry ingredients.  Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds or wedges. Brush with cream and sprinkle with sugar if desired. Bake for 15 minutes or until brown.

For the lemon curd topper, first whisk eggs and set aside. In a small non-reactive saucepan, combine juice lemon juice, peel & sugar. Heat to simmer over medium heat. Pour hot liquid gradually over eggs whisking continuously to combine.  Return to medium heat & whisk until thick & curd coats the back of a spoon. Quickly pour the curd through a fine meshed strainer & into a bowl. Stir in butter until melted & combined. Cover with plastic wrap to prevent a skin from forming. Refrigerate & enjoy!

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