These light airy lemon and sour cream scones served with sweet zingy lemon curd and clotted cream are a delicious treat to enjoy on a cold morning. The lemon curd is just like ray of sunshine.
Scones have been on my mind for sometime now. Specifically lemony scones served with sweet zingy lemon curd and cream. I love the colour yellow. For me it represents joy, happiness and energy. It produces a warming effect and inspires cheerfulness. I wore a lot of yellow during the winter to inject some sunshine into the miserable winter days.
The bright yellow of the lemon curd is like a ray of sunshine and when served with the lemon scones make it something magical. 
You can make curd with either whole eggs and yolks or just yolks. This curd recipe is made using whole eggs and over a barn Marie.
This method is used to make the lemon curd because egg whites cook at a lower temperature, they’re more prone to coagulation.
For the lemon curd you will need the zest and juice of 4 lemons, sugar, 3 whole eggs, 1 egg yolk and butter. Put lemon zest and juice, the sugar and the butter in a heatproof bowl over a saucepan filled with simmering water. Ensure that the water is not touching the bottom of the bowl. Give the mixture a stir the every now and again until all the butter has melted. Then lightly whisk the whole eggs and egg yolk and stir them into the lemon mixture. Then leave to cook for 10-13 minutes, stirring every now and again. The curd should be creamy and thick enough to coat the back of a spoon.
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Sunny Sour Cream Scones with Lemon Curd
- Total Time: 45 minutes
- Yield: Makes 12 scones 1x
- Diet: Omnivore
Description
Buttery scones bursting with lemon zest, paired with a tangy homemade lemon curd. Perfect for a weekend brunch!
Ingredients
- 1 1/2 cups (355 ml) sour cream
- 1 lbs (454 g) self raising flour
- 2 rounded tsp baking powder
- 1/2 tsp nutmeg
- Zest of 2 lemons
- 3 tbsp (45 g) cold butter
- 2 tbsp (30 g) sugar
- 2 large eggs
- 4 unwaxed lemons
- 1 cups (227 g) caster sugar
- 1/3 cup (80 g) butter
- 4 eggs
Instructions
- Preheat oven to 428°F (220°C). Lightly grease a baking sheet.
- Sift flour, baking powder, and nutmeg into a bowl. Add lemon zest.
- Rub in cold butter until the mixture resembles breadcrumbs. Stir in sugar.
- Beat eggs and 300ml (10fl oz) sour cream together; set aside 2 tbsp.
- Add egg mixture to dry ingredients, stirring until a soft dough forms.
- Turn dough out onto a floured surface. Sprinkle with flour and gently knead until smoother.
- Flatten dough to 3-4cm thickness. Use a 2 1/2 inch cutter to cut scones.
- Gently push dough together, knead, flatten, and cut out more scones.
- Arrange scones on the prepared baking sheet and brush with reserved egg mixture.
- Bake for 10-15 minutes, until well risen and golden.
- Transfer to a wire rack and let cool.
- Lemon Curd
- Grate lemon zest, avoiding the white part. Squeeze and strain lemon juice.
- In a heatproof bowl, combine lemon zest, juice, sugar, and butter.
- Place bowl over a pan of gently simmering water (bowl bottom not touching water). Stir until butter melts.
- Whisk eggs and egg yolk lightly. Stir into lemon mixture until combined.
- Cook for 10-13 minutes, stirring occasionally, until creamy and thick.
- Set aside to cool, stirring occasionally. Store in sterilized jars and refrigerate.
Notes
- For a richer flavor, use Greek yogurt instead of sour cream.
- To prevent the scones from drying out, store them in an airtight container at room temperature for up to 2 days.
- If you don’t have caster sugar, you can substitute granulated sugar; the scones might be slightly less sweet.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Find it online: https://honestcooking.com/sunny-sour-cream-scones-lemon-curd/
Frequently Asked Questions
How can I ensure my lemon curd thickens properly?
Make sure to cook the lemon curd mixture over a simmering water bath, stirring occasionally, until it reaches a creamy consistency that coats the back of a spoon.
Can I substitute the sour cream in the scone recipe?
Yes, you can substitute the sour cream with plain Greek yogurt or buttermilk, but the texture and flavor may vary slightly.
What type of lemons should I use for the lemon curd?
It’s best to use fresh, ripe lemons for both the zest and juice to achieve the vibrant flavor and brightness in your lemon curd.
