Citrus Scones with Lemon Spread Recipe- American Special
Citrus Scones with Lemon Spread Recipe brings together zesty lemon flavor and tender, buttery scones in one delightful treat. These soft, golden scones are gently infused with lemon and sweetness, then paired with a rich homemade lemon curd that adds creamy tang to every bite. Ideal for brunch or afternoon tea, this recipe delivers elegance and flavor without fuss. Whether you’re serving guests or enjoying a quiet morning, the contrast of warm scone and smooth lemon spread makes this a refreshing and memorable bake.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup milk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried currants or raisins (optional)
For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- **3 large eggs
- 1/4 cup unsalted butter, cubed
Prepare the Scones:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in currants or raisins if using.
Turn the dough out onto a floured surface and gently knead it until it comes together. Pat the dough into a 1-inch thick round and cut into 8 wedges.
Place the scones on the prepared baking sheet. Brush the tops with a little milk.
Bake for 15-20 minutes, or until golden brown. Cool on a wire rack.
Make the Lemon Curd:
In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs.
Place the bowl over a pot of simmering water (double boiler method) and cook, whisking constantly, until the mixture thickens and reaches 170°F (77°C), about 10-15 minutes.
Remove from heat and whisk in the butter until smooth.
Strain through a fine-mesh sieve into a clean container and let cool. Refrigerate until ready to use.
Serve:
Split the scones in half and spread with lemon curd. Enjoy!
Recipe Notes:
Scone Texture Tip: Avoid overworking the dough; gentle mixing keeps them light and fluffy rather than tough.
Buttermilk or Milk Option: While the recipe uses milk, substituting with buttermilk gives a tangier flavor and softer crumb.
Currants or Raisins Variation: Fold in dried currants or raisins for added chew and sweetness; omit if you prefer plain.
Lemon Curd Storage & Safety: Lemon curd keeps in the refrigerator for up to 2 weeks or can be frozen for 2-3 months — always use a clean jar and cover to preserve flavor.
Serving & Reheating: Split scones and spread with lemon curd while slightly warm; to refresh leftovers, warm scones briefly in the oven before serving.
