Citrus Scones with Lemon Spread Recipe- American Special

Citrus Scones with Lemon Spread offer a delightful and tangy twist on traditional scones, enhanced with a vibrant citrus flavor. These soft, buttery scones are subtly infused with lemon and pair beautifully with a rich, homemade lemon curd. Perfect for brunch or afternoon tea, this pairing provides a refreshing and sophisticated treat that is both elegant and delicious.

  • 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:

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4

In a separate bowl, whisk together the milk, egg, and vanilla extract.

5

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in currants or raisins if using.

6

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.

7

Place the scones on the prepared baking sheet. Brush the tops with a little milk.

8

Bake for 15-20 minutes, or until golden brown. Cool on a wire rack.

Make the Lemon Curd:

9

In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs.

10

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.

11

Remove from heat and whisk in the butter until smooth.

12

Strain through a fine-mesh sieve into a clean container and let cool. Refrigerate until ready to use.

Serve:

13

Split the scones in half and spread with lemon curd. Enjoy!

Recipe Notes:

Scone Texture: Avoid overworking the dough to ensure scones are light and fluffy.

Lemon Curd Storage: Lemon curd can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Serving Tip: Scones are best enjoyed fresh, but can be reheated briefly before serving.