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Lemon Curd Scones

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. 
Course: Dessert, pastry, Scone
Cuisine: Dessert, pastry, scone
Keyword: bakery style, curd, lemon, pastry, scones
Servings: 8

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!

Notes

SEE BLOG FOR DIETARY SUBSTITUTIONS ON DAIRY AND GLUTEN.