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