These lemon curd scones are a real citrusy treat: homestyle scones are packed full of lemon extract and fresh cream, and then topped with a sweet and tart homemade lemon curd. Add that whipped cream if you want to be a little extra, I highly encourage it.
Lemon is hands down my favorite citrus, and I’m pretty sure I’ve said that before because I’m sensing some déjà vu. Either way, it holds true and I’m so excited to bring you these lemon curd scones. Homestyle scones are packed with lemon flavor in the form of pure lemon extract, and they are moists and flavorful due to the salted butter and fresh half and half. These scones are baked to perfection and then topped with a homemade creamy lemon curd. I added whipped cream because it’s just the perfect trifecta, but you can leave that off if all you want is lemony goodness.
What you’ll need to make these lemon curd scones:
All-purpose flour
Granulated sugar
Baking powder
Salt
Salted butter
Half and half
Lemon extract
Large egg yolks
Fresh lemon juice
Heavy cream
Whipped cream, optional
The Lemon Curd
This lemon curd is absolutely filled to the brim with fresh squeezed lemon juice, granulated sugar, creamy butter, and a touch of heavy cream. It is perfect in cakes, pies, trifles, and of course, scones.
Begin by separating egg yolks and egg whites into a small to medium size bowl. Refrigerate the egg whites for another day {perhaps a project like homemade marshmallow fluff, I’m working on one as we speak!}. To the egg yolks you will add granulated sugar and freshly squeezed lemon juice. After giving that a good whisk it goes onto the stovetop to “cook,” although you want to whisk the entire time so any egg whites do not actually cook. Don’t worry too much if there are a few pieces though, you will strain this mixture to remove any tiny pieces of egg that might have cooked. When this mixture is nice and bubbly, you will add the butter and continue to whisk it until it has thickened up nicely, about 5 to 7 more minutes. Remove the curd from the stove, whisk in the heavy cream, and pour it into a shallow bowl. Cover the curd with plastic wrap, ensuring that the plastic wrap touches the entire top of the curd to prevent a skin from forming. Refrigerate it until it is chilled, 2 to 3 hours or overnight.
The Scone Base
This scone base is my tried-and-true recipe, and the first scone recipe I created were these cinnamon chip scones. It is made from a handful of simple ingredients, but the addition of half-and-half is what truly sets these scones apart. While traditional scones can be on the drier side, my scones are soft and packed with flavor.
Don’t overbake these scones, because you will want them to stay soft! Err on the side of less time while baking, and check your scones often the first time you bake them to ensure that they are not getting too golden.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream and Silk Plant Based Half and Half are a great option for both the scones and the lemon curd {plus the whipped topping if you choose to add it}.
I hope you truly love these citrusy delights, and come back time and again for more lemon curd scones! If you want to try your hand at some chocolate peanut butter scones, those are pretty addicting as well.
Until next time,
XO,
Heather
Lemon Curd Scones
Ingredients
- FOR THE LEMON CURD:
- 6 Large Egg Yolks
- ¾ Cup Granulated Sugar
- ½ Cup Fresh Lemon Juice
- Pinch of Salt
- ½ Cup Salted butter, softened and cut into four cubes
- 2 Tablespoons Heavy Cream
- FOR THE LEMON SCONES:
- 3 Cups All Purpose Flour
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Salted Butter, cut into cubes
- 1 Cup Half and Half
- 1 Tablespoon Pure Lemon Extract
- 2 Tablespoons Salted Butter, melted for brushing on top
- 2 Tablespoons Coarse Sugar for dusting, optional
Instructions
- To make the curd:Beat the egg yolks, sugar, and lemon juice. Mix until combined.Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.”
- Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream, whisking until completely incorporated. Remove from the heat and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator.
- To make the scones:In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in half and half and lemon extract until just until incorporated.
- Place dough onto a lightly floured surface and knead until no longer sticky. Roll out to about ¾ inch thickness, and using a biscuit cutter, cut out circles and place on an ungreased baking sheet. Brush with melted butter.
- Bake at 425° for 10-12 minutes or until lightly browned. If using a scone dish like in the photos, an addition five minutes of bake time is necessary as they bake up extra thick. Keep an eye on your scones and test them with a toothpick to ensure that the middle is set before removing fro the oven.
- Allow to cool completely to room temperature. Top with lemon curd and whipped cream. Serve and enjoy!
Jade
Why was lemon extract used in the scone and not fresh lemon juice and grated lemon peel?
Heather Templeton
Hi Jade! I adore pure extracts, they are super easy for beginner bakers and pack a great flavor punch! If you’d rather use fresh lemon juice, simple sub out 1/2 cup lemon juice for 1/2 cup of the half and half and you’ll have some nice lemon flavor. It also won’t thin the batter that way. I don’t love zest but by all means add that in if you’d like! Happy baking! 🙂
Julie
How much lemon zest is supposed to be used for the scones?? That's left out of the recipe ingredients list.
Heather Templeton
Hi Julie! That was a misprint, I omitted the zest and had already written part of the blog, failed to remove it! I’ll remove it now, thanks for the catch! You can definitely add some zest if you want extra lemon flavor, simply zest about 1 tbsp of lemon and add it to the flour, proceed with the recipe. 🙂 Enjoy!