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Sunny Sour Cream Scones with Lemon Curd

ChiChi
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Servings 8 to 10 scones

Ingredients
  

  • 450 g 3 3/4cupself raising flour (see notes)
  • 2 rounded tsp baking powder
  • 1/2 teaspoon nutmeg optional
  • Zest of 2 lemons
  • 75 g 1/4 cup + 1 tbsp cold butter
  • 50 g 1/4 cupsugar
  • 2 large eggs
  • 300 ml sour cream

Lemon Curd

  • 4 unwaxed lemons zest and juice
  • 250 g 21/4 cups caster sugar
  • 100 g 1/3 cup butter
  • 3 eggs plus 1 egg yolk

Instructions
 

  • Heat the oven to 220 degrees Celsius. Lightly grease baking a baking sheet.
  • Sift the flour, baking powder and nutmeg into a bowl. Add the lemon zest. Mix in cold butter and rub it in until the mixture resembles fine breadcrumbs.
  • Stir in sugar. Beat the eggs together and 300ml (10fl oz) sour cream. Put about 2 tbsp aside in a cup for later.
  • Add the egg mixture to the dry ingredients stirring it in until you have a soft dough.
  • Scatter some flour onto the work surface and turn dough onto it. Sprinkle the dough with a little bit of flour and then gently knead the dough until it is a little smoother.
  • Flatten it to a thickness of 3cm-4 cm. Use a 21/2 inch cutter (smooth edged cutters tend to cut more cleanly giving a better rise) plunge into the dough, straight down then lift it out straight out. Repeat process. Gently push dough together, knead, flatten and cut out more scone.
  • Arrange on the prepared baking sheets and brush the tops with the reserved beaten egg mixture
  • Bake for 10 - 15 minutes until well risen and golden on top.
  • Transfer to wire rack and leave to cool.

Lemon Curd

  • Very gently grate the zest from the lemon being careful to avoid the white part. Squeeze juice from lemon and strain.
  • In heatproof bowl combine lemon zest, juice, sugar and butter. Sit the bowl over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Stir the mixture frequently until all the butter has melted.
  • Whisk eggs and egg yolk lightly and stir egg mixture into lemon mixture and stir all the ingredients until well combined. Leave to cook for 10 – 13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  • Set aside to cool, stirring occasionally as it cools. Store lemon curd in sterilized jars and seal once cooked. Keep in the fridge until ready to use.