I’m on a scones roll these days! The reason is quite simple, really – that if I want something baked to go with my afternoon coffee, it won’t take forever and possible already be too late for coffee by the time it’s done….
Most of us agree that yeasted baked goods are the best, especially in wintertime, but sometimes you just don’t have the time or the patience to wait for that dough to rise – right?
So this is where the scones come in. It’s quick and easy, and there are countless variations. This time, for me, it started by having leftover lemon curd from my birthday cake. What I really was craving were lemon curd buns – I’ve never had them, but I imagine they must be good and one day soon I’ll make them, promise – but I digress. I was craving lemon curd buns, but didn’t have the aforementioned time nor patience – enter the lemon curd scones. I made the scones dough, pressed it out to a rectangle and treated it like I would a cinnamon bun dough, only with lemon curd.
And it was a success! At least according to myself and the person who came for coffee that day!
So, and oh, by the way – lemon curd is soooooo so so good! It’s no secret that I love lemon in any kind of baked goods, so this is another winner in my book!
So let’s go ahead with the recipe, shall we? The lemon curd needs to be completely cold before spreading onto the scones, and needs to be made several hours in advance, I recommend the night before. It can also be made days ahead, just keep it covered in the fridge until needed. The amount of lemon curd will be more than you need for the scones, and there are so many ways to eat it – mix it with greek yoghurt for a quick dessert, or serve it with waffles for breakfast or even spread it on toast in stead of jam. I took frequent trips to the fridge, to sneak spoonfuls of delicious, tangy lemon curd straight from the jar….
Unfortunately, I don’t have any pictures of the process of making lemon curd, as I was making it late one night….
- 175 ml / ⅔ cup lemon juice
- zest of 2 lemons, preferably organic
- 4 egg yolks
- 1 large egg
- 200 g / 1 cup granulated sugar
- 90 g / 6 tablespoons butter
Pour the lemon juice into a casserole, bring to a boil and let it simmer over low heat until the lemon juice is reduced to about 150 ml / ½ cup. This will make for a more intens lemon flavour. Let cool a little.
Whisk together the egg yolks, whole egg, sugar and lemon zest in a double boiler. Slowly add the lemon juice, make sure it’s not too hot, otherwise the eggs will scramble. Heat the mixture over medium/low heat until it starts to thicken. Cut the butter into cubes and put in a heat-proof bowl. Pour the lemon-egg mixture through a mesh sieve over the butter and mix well until the butter has melted. Place a piece of plastic foil directly on the surface of the curd and refrigerate until completely cool.
- 450 g / 3 cups all purpose flour
- 3 rounded teaspoons baking powder
- 75 g / 5 tablespoons butter
- 50 g / 2 tablespoons sugar
- 2 large eggs
- ca 225 ml / just under 1 cup milk
Whisk together the flour, sugar and baking powder in the bowl of your stand mikser. Add the butter in cubes and mix on low using the paddle attachment until the butter have the same size as peas. You can also do this in a food processor or the old-fashioned way with your hands.
In a measuring jug, whisk together the eggs and the milk and add this to the flour mixture. Use a rubber spatula and fold the dough quickly together, do not knead.
Turn the dough out on a floured surface and fold it together a couple of times. Sprinkle with flour if the dough is overly wet, but do not overwork the dough. Press it out to a rectangle with floured fingers. Spread a layer of lemon curd on the dough and roll it up like you would roll a cinnamon bun dough. Flatten slightly with your hands. Cut pieces, using a sharp knife or as I do, the dough scraper and place the scones on your baking sheet lined with parchment paper or silicone mats.
Preheat the oven to 200° C / 400° F
Bake the scones for about 20 minutes, depending on the size. Let cool first a few minutes on the baking sheet, then on a wire rack.
- ca 75 g / ¾ cup powdered sugar
- lemon juice or water until desired consistency
Whisk together powdered sugar and lemon juice or water until desired consistency and fill the glaze into a piping bag. Cut a small hole off the tip of the piping bag and pipe the glaze onto the scones. Let the glaze harden a bit before you dig in – but then