Strawberry Scones with Lemon Curd

Lemon Curd

  • 1/2 cup fresh lemon juice (2 to 3 lemons)
  • 2 teaspoons lemon zest
  • 1/2 cup sugar
  • 3 eggs plus 1 egg yolk
  • 6 tablespoons butter, cut into small pieces

To make the lemon curd:

-In a medium heavy-bottomed saucepan, whisk together the lemon juice, zest, sugar and eggs (3

eggs plus 1 yolk) over medium to medium-low heat. Continue to whisk as it heats up.

-As soon as it starts to simmer, add the butter, whisking constantly.

-After about 5 minutes, the mixture will thicken. You will know when it's done when it coats the back

of a spoon.

-IF there are lumps in the curd, strain it before refrigerating it. If there are no lumps, pour the curd

into a container and place in your refrigerator to chill.

Strawberry Lemonade Scones (adapted from Munchkin Munchies)

  • 2 1/2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, cut into cubes
  • 1 cup diced strawberries
  • 1/2 cup dried strawberries
  • 2 tablespoons lemon zest
  • 2 eggs, beaten
  • 1/2 cup heavy cream

extra cream for brushing

sanding sugar

prepared lemon curd for topping

To make the scones:

-Preheat your oven to 400 degrees.

-In a large bowl, place your flour, sugar, baking powder and salt. Whisk to combine, and set aside.

-Chop your dried berries.

-Cut the butter into the flour mixture until it resembles coarse crumbs. You can use a pastry blender,

or use two sharp knives using the criss-cross method.

-Add the zest and all of the berries (fresh and dried) to the coarse-crumb flour mixture.

-Stir to combine. Make a well in the center of the mixture.

-In a small bowl, add the 1/2 cup of cream to your two beaten eggs. Whisk to combine.

-Pour the egg/cream mixture into the center of the well you made in your flour mixture. Gently stir

until moistened.

-Place the dough onto a well-floured surface. Gently knead the dough by folding and pressing it about

7 times, turning the dough a quarter turn after each fold.

-Move the dough onto a lightly-floured parchment-lined baking sheet. Pat the dough into a thick

circle, about 1-inch thick.

-Cut the circle into wedges, and separate the wedges slightly so that they are not touching and have

room to expand.

-Lightly brush the tops of the wedges with cream. Then sprinkle with the sanding sugar.

-Bake in your preheated 400-degree oven for 16 to 20 minutes, until golden brown.

-Remove them to a wire rack to cool. Drizzle with the lemon curd before serving.