We didn’t want you to let season without trying this guest favorite recipe!
These lemon scones served with a drizzle of lemon curd taste like sunshine.
ENJOY!
Ingredients:
- 3 c. flour
- 1/3 c. white sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/3 tsp salt
- 3/4 c. cold butter
- 9 tsp milk
- 3 Tbsp lemon juice
- 2 1/2 tsp lemon zest
- 1 1/2 tsp vinegar
Lemon Curd:
- 3/4 c. fresh lemon juice
- 3/4 c. white sugar
- 1/2 c. unsalted cubed butter
- 3 large eggs
- 1 Tbsp of lemon zest
STEPS:
Lemon Scones:
- Preheat oven to 350°F
- Whisk flour, sugar, baking powder, baking soda, and salt
- Cut cold butter with 2 knives or a pastry cutter until mixture resembles coarse crumbs.
- Whisk together milk, lemon juice, lemon zest, and vinegar.
- Then stir into flour mixture until dough is moistened.
- Turn dough out onto a lightly floured surface and knead briefly.
- Pat or roll dough out into a 1-inch-thick round.
- Cut into 10 wedge-shaped pieces; arrange 1 inch apart on baking sheet.
- Bake for 12-15 minutes, or until the bottom edges are golden brown.
- Cool scones on a wire rack for 15 minutes.
Lemon Curd:
- Combine fresh lemon juice, sugar, unsalted butter, eggs, and lemon zest in a saucepan.
- Cook over medium-low heat, whisking constantly to prevent the eggs from curdling.
- Mix until the mixture starts to get thick, and bubbles rise to the surface, about 5 to 6 minutes.
- Remove pan from heat; transfer curd into a large bowl and place a plastic wrap to prevent a skin forming.
- The curd will thicken more as it cools.
- Store in the refrigerator or they freeze well.
* Inspired by The Scone Blog