What better way to head into May than with these light and airy scones filled with sweet lemon curd. A perfect treat for a sunny day, or to brighten up a gloomy one for that matter.
First things first, these two recipe are already on the blog. Yes, I am cheating today. Reinventing the wheel.....ha! So why post it again?
Two reasons. First reason, I made them earlier this week and decided to do some new photos. The first ones from a few years ago don't really do the scones any justice at all. However, in that recipe post there is a somewhat step-by-step, so I am keeping it as a post. Usually when I revisit a recipe and redo the photos, I take down the old one. Makes sense right? Plus it's good to have the scones all on their own. You can click here to see the step-by-step of those scones if you like.
Second reason, I just felt like it!
The Lemon Curd is also on the blog in it's own separate post. As well, from a few years ago. If you happen to check out that post, you can see the lemon tree as well! We moved since then, but still have an abundant lemon tree. Lucky!
Which kind of brings me to the making of these scones earlier in the week.
First of all, I think we can finally say winter is over and the storms have subsided until goodness knows when. If you live around my area, you know the winter we have had and the rain. I don't ever remember a year like it in the 21 years I have lived here. Gee, that's gone in the blink of an eye. Anyway, with rain and storms comes disaster. I don't mean big scale disaster, I just mean my patio needing some complete love and attention. And I mean great big love! My patio is where you can find me all spring and summer long drinking tea or, well wine obviously. It's my peaceful happy place.
Just the other day I was out there attempting to give it a spring clean ahead of the beautiful weather we are finally having. And out of the corner of my eye I couldn't help but notice the lemon tree. The forgotten about and neglected lemon tree. How did we end up with so many lemons? How can I ever possibly use them all? Sadly as citrus season is winter, some of them are starting to drop and rot. And for the record, I use lemons almost every single day. But there are only so many lemons one person and use.
So, that day I picked a few off the ground that had already dropped and lemon curd it was. As well as lemon tea, marinated lemon chicken and a few in a bowl for decoration.
The lemon saga continues.
Lemon curd really is so easy to make. It requires minimal ingredients and the only technique is whisking. Easy. Here are a couple of notes just to make sure you get it right.
Always use fresh lemon juice. There really is no substitute for freshness or flavour, so don't buy that plastic bottled stuff. You will be disappointed. I know I am spoilt by having a lemon tree, but still get the real lemons! And you will be happy you did.
Make sure you put it in a double boiler. Or a saucepan set over another saucepan of simmering water. This is important to even cooking of the curd. Otherwise you risk cooking the eggs too quickly and it will curdle. And when it says whisk, it really does mean whisk. So if you just stir it occasionally the bottom will likely stick and cook too fast. Then, you guessed it, lumpy. So make sure you whisk until it is completely thickened. For the first few minutes, it might not seem like it's doing anything, but it really is. It is just getting up to temperature and slowly cooking. Then once it starts to thicken, it finishes off quite quickly. You will probably notice that when it's done, it's not as thick as the stuff you might buy in a jar? Don't be alarmed, because as it cools, it thickens even more to the perfect consistency.
And yes strain it to get out any lumps. Even though it may seem like there are none, I guarantee you there will be a few.
I think that sums it up for making the perfect lemon curd.
As for the scones themselves, easy also. These are drop scones and require very little ingredients, effort and technique. Here's what I would say to get them right.
Use cold butter, always. I have been using cold cubed butter in pasty and scones for years and it works every time. If you are tempted to use butter at room temperature, don't! It changes the consistency of the scones completely. The whole point of using cold butter, is that you end up some some butter not being completely incorporated and it then melts into the scone while it is cooking. This creates a buttery and somewhat flaky texture inside the scone. If you use room temperature butter, the texture of the scone will be more like muffin. Apart from that, they are made just as described in the recipe below.
These Lemon Curd Scones make the perfect spring treat, to go with a brunch, afternoon tea or even a late night snack.
Happy baking friends!
Lemon Curd Filled Scones
Makes 8 / Prep time: 15 minutes / Cook time: 20 minutes
For the scones:
2 Cups/250 grams of flour
4 teaspoons of baking powder
½ teaspoon of salt
1/3 Cup/40 grams of butter
2/3 Cup/160 ml of milk
1 Egg, lightly whisked for brushing
For the lemon curd:
3 Large eggs
3/4 Cup/150 grams white sugar
Juice from 3 lemons
4 Tablespoons butter
Preheat oven to 400 degrees F and grease a baking tray.
In a large mixing bowl, add flour, baking powder and salt. Whisk lightly to combine. Cut in butter and use the tips of your fingers to incorporate it until it resembles a bread crumb mixture. Add milk all at once and stir until it comes together as a dough. Don't over mix.
Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes. Remove from oven and set aside
In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-8 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.
Serve scones topped with lemon curd.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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