Welcome to May with these light, airy Lemon Curd Filled Scones—a bright, citrusy treat for a sunny morning or to lift a gray afternoon.
I adore homemade Lemon Curd—I could happily eat it with a spoon. Fortunately, I have a lemon tree, which makes it easy to keep a steady supply of fresh lemons on hand.
The lemon curd recipe appears in its own post on the blog. Even in that earlier post you can catch a glimpse of the lemon tree. We’ve since moved, but I’m still lucky to have an abundant tree producing fruit.
That abundance of lemons is what led me to make these scones earlier in the week.
After an unusually wet winter in my area—perhaps the wettest in the 21 years I’ve lived here—storms left the yard littered with debris and bright yellow fruit. Many lemons had fallen during the heavy rains, so I picked a few up and set about turning them into lemon curd.
Those fallen lemons found many uses: lemon curd, lemon tea, marinated lemon chicken, and a decorative bowl of fruit. The lemon saga continues—and it’s delicious.
Making Lemon Curd
Homemade Lemon Curd is simple and requires just a few ingredients. The technique is straightforward—mostly consistent whisking—and a couple of small steps will ensure success.
- Use fresh lemon juice. Fresh juice is essential for bright flavor; bottled juice won’t give the same result.
- Cook gently over a double boiler. Placing the bowl over simmering water ensures even, gentle heating so the eggs don’t cook too quickly and curdle.
- Whisk constantly. Keep the mixture moving while it heats. It may take a few minutes before it begins to thicken, but once it does it will come together quickly. The curd will also thicken further as it cools.
- Strain the curd. Passing it through a fine sieve removes any small lumps for a silky-smooth finish.
Make The Scones
The scones are equally easy. These are drop-style scones that use minimal ingredients and little technique. A few tips help you get the classic light, flaky texture:
- Use cold butter. Cold, cubed butter creates pockets of fat that melt during baking, producing a tender crumb with light flakes. If you use softened butter, the texture becomes more like a muffin and loses the characteristic scone flakiness.
These Lemon Curd Scones are perfect for spring—ideal for brunch, afternoon tea, or a late-night snack.
If you enjoy scones, try the Strawberry Cream Scones for another delightful variation.
Happy baking, friends!
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Lemon Curd Filled Scones
Ingredients
For the scones:
- 2 Cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1/3 Cup butter
- 2/3 Cup milk
- 1 Egg lightly whisked for brushing
For the lemon curd:
- 3 large eggs
- 3/4 Cup white sugar
- Juice from 3 lemons
- 4 Tablespoons butter
Instructions
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Preheat oven to 400°F and grease a baking tray.
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In a large bowl, whisk together flour, baking powder and salt. Cut in cold butter using your fingertips until the mixture resembles coarse breadcrumbs. Add milk all at once and stir until a soft dough forms—do not overmix.
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Turn the dough onto a lightly floured surface and gently press it out. Use a 2-inch cutter to cut eight scones. Brush the tops lightly with the whisked egg, place on the baking tray, and bake for 12–15 minutes. Remove and set aside to cool slightly.
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To make the lemon curd, place a stainless steel bowl over simmering water. Whisk together the eggs, sugar and lemon juice, and cook while stirring constantly until the mixture thickens, about 5–8 minutes. Remove from heat, strain through a fine sieve to remove any lumps, then stir in the butter until smooth.
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Serve the warm scones topped or filled with lemon curd.
*Times are estimates; appliance performance may vary.
Calories from Fat 153
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