Description
Buttery scones bursting with lemon zest, paired with a tangy homemade lemon curd. Perfect for a weekend brunch!
Ingredients
Units
Scale
- 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