Recipe for scones with lemon curd
Scones are an integral part of the classic English afternoon tea.
Our scone recipe is packed with butter and is served with lightly whipped cream and homemade lemon curd.
The great thing about making scones is that they do not need to rise, so they are quick to make – whether for breakfast, brunch, or afternoon coffee, for instance, for unexpected guests.
Ingredients
- 230 gram Wheat Flour
- 5 gram Salt
- 40 gram Sugar
- 20 gram Baking Soda
- 150 gram Whole Milk
- 125 gram Butter Cold
- 200 gram Cream
- Lemon curd To taste
Instructions
Scones
Start by preheating the oven to 200 degrees Celsius (392 degrees Fahrenheit) (fan). Use a large bowl for this recipe. Pour all the dry ingredients into the bowl and mix them well together. Cut your butter into small pieces and pour it into the bowl. Use a fork to lightly mix it together. Add your milk and knead everything together quickly. The dough should just come together. If you work too much with it, your butter will get too warm, which we don't want in this recipe. Sprinkle flour on your kitchen counter and place the dough on it. Flatten the dough with your hands and cut out approximately 6 cm round scones. Use a coffee mug or a water glass to cut them out. Line a baking sheet with parchment paper and place your scones on it. Bake them for 12-15 minutes in the oven.
Let them cool on a wire rack.
Accompaniments
While your scones cool, you can whip your cream. Whip it until you can turn the bowl upside down without it running out. It's important to "test" this, meaning it's better to whip it a little too little than a little too much. When it sits, it will naturally thicken. Serve your scones with a dollop of whipped cream and lemon curd.
Let them cool on a wire rack.
Notes
We have a couple of different recipes for lemon curd here: