1 egg
1/3 cup cream
1/2 cup lemon curd
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons cold butter, cut into small cubes
Extra cream for brushing (optional)
Lemon glaze (recipe follows)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, a silicon baking mat, or butter it lightly. Set aside.
In large mixing bowl, combine the flour, sugar, baking powder and salt together and set aside.
In a small mixing bowl or 2 cup measure, beat together the egg, cream and lemon curd and set aside.
Working with a stand mixer fitted with the paddle attachment, drop the butter into the flour mixture and mix on low speed until the mixture resembles a combination of oat flakes and pea-sized pieces of butter. Still on low speed, pour in the liquid mixture and mix until flour is mostly worked in. Turn off mixer, and with a few swipes of a spatula, mix in any flour remaining on the bottom of the bowl. Dough will be very wet!
Flour a counter liberally and coax your dough onto the floured surface (a plastic bowl scraper is ideal for this). Flour your hands and/or the bowl scraper, and gently pat the mound into a somewhat cohesive disk about 1 1/2" high. Flour a 2" biscuit cutter and cut out scones, flouring your biscuit cutter before each cut. Place each on the prepared baking sheet. Brush with cream if desired.
Bake the scones for about 20 minutes (check after 18 minutes if your oven runs hot), until they are nicely browned. When cool, spoon on the glaze and serve immediately.
Lemon Glaze
Juice of 1 lemon
Approximately 2 cups of powdered sugar
Combine lemon juice and 1 1/2 cups of powdered sugar in a bowl, stirring and mashing any lumps until the glaze is smooth. Add additional powdered sugar to get the desired consistency. Set aside until scones have cooled, then spoon on to scones.