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Delicate Scones with a tart Lemon Curd are perfect for afternoon tea. Don’t forget the champagne! Also try my Buttermilk Blueberry Scones or Lemon Scones. For added entertainment watch the Sconeworld video.
Ingredients for Lemon Curd:
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons lemon zest
1/4 cup lemon juice
1/4 cup cold butter
1/2 teaspoon vanilla
Ingredients for Scones:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
3/4 cup milk
1 teaspoon vanilla
1/4 cup sugar
Notes: Makes 12-14 small scones and one cup lemon curd. Scones are best when served hot and fresh. Try buttermilk instead of milk for a more luscious scone. For best results, butter should be very cold.
Make the Lemon Curd:
Zest two lemons. Juice two lemons. Beat two eggs.
In a saucepan combine sugar and cornstarch. Pulverize to remove lumps.
Over medium heat, stir in lemon peel and lemon juice.
Add butter pieces and stir continuously.
Add vanilla and keep stirring. Continue cooking and stirring until thick and bubbling.
Stir half the lemon mixture into beaten eggs to temper.
Slowly pour egg mixture back into pan, stirring the whole time.
Cook and stir vigorously for 2 minutes more.
The Lemon Curd will have slight sheen and be the consistency of a thick custard.
Cover and allow to cool at room temperature.
Make the Scones:
Preheat oven to 425(F). Combine flour, baking powder, salt and sugar.
Add cold butter in pieces.
Using fingers or pastry blender, incorporate butter until mixture resembles coarse crumbs.
Create a well in the center of the mixture. Add milk and vanilla to the well.
Stir just until moistened.
Pour dough onto lightly floured surface.
Pat out to 1/2 inch thickness.
Cut into circles (or triangles if desired).
Place on a non-stick baking sheet.
Brush tops with half n’ half. Bake at 425 (F) for 10-12 minutes.
Serve Scones with room temperature Lemon Curd and chilled champagne. Enjoy!