PIP PIP Hooray!
Luscious 🍋 Lemon Love 💛 on a Sweet and flaky English Scone. I think the Brits might be on to something! These scones are the perfect addition to a leisurely cup of tea ☕️. Did you know that English scones are different than traditional American scones? English scones are sweet, but more like a light and airy biscuit. American scones are a bit more dense. Both, delicious. Both taste great with a creamy, rich bit of Sweet Lemon Curd as well. It’s Wimbledon season, so why not get into the spirit and serve a little English Scones with Sweet Lemon Curd.
Making these scones is incredibly easy. You can combine everything into the bowl of your food processor. No long kneading. The dough just comes together easily. Bake them and you’re off to the races tennis tournament.
Load these scones with lots of Sweet Lemon Curd! Put the rest into a covered jar and it will keep at least a week in the refrigerator. But it won’t last! It’s so delicious, I bet you won’t be able to resist it!
English Scones
Preheat the oven to 425°
Add all the dry ingredients to the bowl of your food processor. 2 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt and 1 tablespoon plus 1 teaspoon baking powder. Let the processor spin about 30 seconds to combine the ingredients. Add the softened butter, pulse until the mixture is combined and is the consistency of sand. This is the opposite of how we usually think of making flaky pastry. Instead of adding icy cold butter, these scones want room temperature butter to mix with the flour completely.
Into a small bowl, beat 1 egg and 1/2 cup plus 2 tablespoons of milk. Add all but 2 tablespoons to the processor. Reserve the rest of the mixture to brush on top of the scones before baking.
Let the processor work until the dough comes together in a ball.
Remove from the dough from the processor and place it on a well floured work surface. Pull the dough together until combined. It should be a soft texture that holds together.
Pat the dough down lightly until its about 1/2 to 3/4 inches thick. Using a 2 1/2 inch biscuit cutter (if you don’t have a cutter, use a glass or cup) cut into about 6 scones. Press down quickly and lift the scone. Reshape the rest of the dough and form another 2-3 more scones. Place the cut scones onto a baking sheet lined with parchment or non-stick baking sheet.
Brush the tops of the scones with the reserved egg/milk mixture.
Bake for 15 minutes or until the tops are golden brown.
Sweet Lemon Curd
Into the bowl of your food processor, add 1 1/4 cups granulated sugar.
Using a vegetable peeler, remove the yellow parts only of the skin of the lemons, carefully avoiding as much of the white pitch as possible. Add the zest to the processor and run until its’s completely combined and the zest is very fine.
Add 7 tablespoons of room temperature butter to the processor and mix until creamy. Add the eggs, one at a time until completely combined.
Next, add the juice of the three lemons (1/2 cup) with a pinch of salt. Let the processor work about 30 seconds to combine.
Add the mixture to a heavy bottom sauce pan over medium low heat. Stirring constantly, heat until thick, about 15 minutes. Let the curd cool completely. It will thicken further as it cools. Refrigerate, covered until ready to use. You can keep this in a sealed jar or container for about a week in the refrigerator.
Serve English Scones with Sweet Lemon Curd.
Enjoy!
Scones - English Scones with Sweet Lemon Curd
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1/2 cup + 2 tablespoons milk (whole or 2%)
- 7 tablespoons of butter, room temperature
For the Sweet Lemon Curd
- 3 lemons (zest and juice)
- 1 1/4 cups granulated sugar
- 1/2 cup sweet butter, room temperature
- 4 eggs
- 1/8 teaspoon salt
Instructions
For the English Scones
- Preheat oven to 425 degrees
- Add all the dry ingredients to the bowl of your food processor. Mix well to combine.
- Add the softened butter, pulse until the mixture is combined and is the consistency of sand.
- In a small bowl, beat the egg and add the milk. Add all but 2 tablespoons to the processor.
- Let the processor work until the dough comes together in a ball.
- Remove from the processor and place on a well floured work surface.
- Pull the dough together until combined. It should be a soft texture that holds together.
- Pat the dough down lightly until its about 1/2 to 3/4 inches thick.
- Using a 2 1/2 inch biscuit cutter (or similar) cut into about 6 scones. Press down quickly and lift the scone.
- Reshape the rest of the dough and form another 2-3 more scones.
- Place the cut scones onto a baking sheet lined with parchment or non-stick baking sheet
- Brush the tops of the scones with the reserved egg/milk mixture
- Bake for 15 minutes or until the tops are golden brown.
For the Sweet Lemon Curd
- Into the bowl of your food processor, add 1 1/4 cups granulated sugar.
- Using a vegetable peeler, remove the yellow parts only of the skin of the lemons, carefully avoiding as much of the white pitch as possible.
- Add the zest to the processor and run until its's completely combined and the zest is very fine
- Add the butter to the processor until creamy
- Add the eggs, one at a time until completely combined
- Add the juice of the three lemons (1/2 cup)
- Add a pinch of salt
- Let the processor work about 30 seconds to combine.
- Add the mixture to a heavy bottom sauce pan over medium low heat.
- Stirring constantly, heat until thick, about 15 minutes.
- Let the curd cool completely. It will thicken further as it cools, then chills.
Serve the English Scones with the Sweet Lemon Curd
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
- Sweet Lemon Curd is from the recipe by Ina Garten
