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 

 

 

 

 

 

 

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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