Are you ready for a taste of sunshine? These lemon scones with lemon curd are the perfect treat for a bright spring morning or a cozy afternoon tea. The tangy zest of lemon in the scones perfectly complements the luscious, creamy lemon curd, creating a flavor explosion that will leave you wanting more. This recipe goes beyond the basic scone; we're diving into techniques to achieve the ultimate texture and flavor.
The Secret to Perfect Lemon Scones
Many lemon scone recipes fall short, resulting in dry, crumbly scones that lack that signature burst of lemon flavor. This recipe avoids those pitfalls by focusing on a few key elements:
- Cold Ingredients: Using cold butter and buttermilk is crucial for creating tender, flaky scones. The cold fat prevents gluten development, resulting in a softer texture.
- Gentle Handling: Overmixing the dough leads to tough scones. Mix just until the ingredients are combined; a few lumps are okay!
- Fresh Lemon Zest: Don't skimp on the lemon zest! The bright, aromatic oils from the zest are essential for a truly vibrant lemon flavor. We recommend using organic lemons for the best results.
Ingredients:
For the Lemon Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup cold buttermilk
- Zest of 2 large lemons
For the Lemon Curd:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
- 6 tbsp (3 ounces) unsalted butter, cut into cubes
Instructions:
Making the Lemon Scones:
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the 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. Work quickly to keep the butter cold.
- Add Wet Ingredients: Stir in the lemon zest and buttermilk just until the dough comes together. Don't overmix!
- 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 scones into wedges.
- Bake: Place the scones onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Making the Lemon Curd:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add Wet Ingredients: Gradually whisk in the lemon juice and eggs until smooth.
- Cook: Cook over medium heat, whisking constantly, until the curd thickens and comes to a simmer. This will take about 5-7 minutes.
- Stir in Butter: Remove from heat and stir in the butter until melted and smooth.
- Strain (Optional): For a super-smooth curd, strain it through a fine-mesh sieve.
- Cool: Let the curd cool completely before using. You can speed up the cooling process by placing the saucepan in an ice bath.
Serving Suggestions:
Once the scones are cool, spread a generous layer of lemon curd on top. Serve immediately for the best texture and flavor. You can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence. These scones are equally delicious enjoyed for breakfast, brunch, or as an afternoon treat with tea or coffee.
Tips for Success:
- Don't overmix the scone dough. Overmixing develops gluten, resulting in tough scones.
- Use cold ingredients. Cold butter and buttermilk are key to tender scones.
- Let the scones cool slightly before adding the curd. This prevents the curd from melting completely.
- Make the lemon curd ahead of time. It tastes even better the next day!
These lemon scones with lemon curd are a guaranteed crowd-pleaser. The combination of textures and flavors is simply divine. Enjoy!
