Enjoy the sunny, sharp flavor of lemon curd on a warm scone, fresh from the oven. It doesn’t take a pastry chef to throw this combo together, either. From start to finish, these scones are ready to eat in less than an hour, and the lemon curd takes about 15 minutes, plus time to chill in the refrigerator (overnight is best). Meyer lemons, with their lower acidity and sweet, floral flavor are perfect for this curd, but regular lemons are also delicious. If you like more than just plain scones, jazz them up with dried fruits, nuts or chocolate chips.
Lemon curd:
3 large eggs
3/4 cup granulated sugar
Pinch of salt
1/2 cup fresh-squeezed lemon juice (Meyer lemons preferred if available)
Zest from 1 to 2 lemons, depending on size and preferred flavor intensity
4 tablespoons unsalted butter, diced
Place eggs, sugar, salt, juice and zest in a medium saucepan, away from heat. Whisk the ingredients together until smooth and incorporated. Place over low heat and stir constantly with a wooden spoon or silicone spatula until the mixture thickens, around five minutes. Turn the heat all the way to low when the mixture thickens and add the butter. Stir until smooth. Remove from heat and pour into a jar or other storage container, then chill. Makes around two cups and keeps for about a week in the refrigerator.
Cream scones:
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting surface
1/2 cup (1 stick) chilled unsalted butter, diced
1 large egg, beaten to blend
1-1/4 cups heavy cream, plus more for brushing
Coarse sugar for sprinkling
Preheat oven to 375 degrees Fahrenheit. Combine granulated sugar, baking powder, baking soda, salt and flour, stir to combine. Alternatively, you can combine in the bowl of a large food processor and quickly pulse to mix dry ingredients. Add butter and toss to coat. Using your fingers or a pastry blender, or quick pulses if using a food processor, work butter into the flour until pea-sized. If using a food processor, dump flour mixture into a bowl now. Make a well in the center of your flour/butter mixture and add the egg and cream, mixing with a fork while incorporating dry ingredients a little at a time until a shaggy, dry dough forms. Don’t overwork the dough — it’s okay if it looks a little bit dry. Once the wet ingredients are incorporated, use your hands to gently knead the dough until it just comes together. Turn the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into wedges and places wedges onto a parchment-lined baking sheet, giving each wedge room to expand. Brush the dough wedges with cream and sprinkle with your coarse sugar. Bake 25-30 minutes, or until golden brown. Scones can be made ahead of time and stored in a covered container.