Scones and Lemon Curd

I needed a lemon last week and of course, they only had bags. I ended up with 4 extra lemons and I know they first thing I think of doing with extra lemons is lemon curd! I also have been trying any recipe I can using my fancy, new blender. It worked so well! I don’t know if I will ever do it any other way. You could also use a food processor.

Lemon Curd

  • Servings: 3-4 cups
  • Difficulty: easy
  • Print


  • 4 lemons
  • 1 1/2 cups granulated sugar
  • 1 stick butter, room temp
  • 5 eggs
  • juice from all lemons, 3/4 cup approximately
  • 1/8 tsp salt or as needed


  1. Using a carrot peeler, remove all of the zest from the lemons. Be careful not to remove any of the white pith.
  2. Put zest in blender and process until very fine. Add sugar and continue to process until sugar and zest are the same texture.
  3. Add butter into the sugar mixture and process until worked in.
  4. Add the eggs, one at a time, and then add the lemon juice. Mix until smooth and combined. Make sure to scrape the sides if needed.
  5. If you want a smooth curd, strain as you pour mixture into a 2 quart sauce pan. You could also leave the lemon zest texture. It is up to your taste.
  6. Cook over low heat until thickened, about 10 minutes, stirring constantly. The curd thickens at about 170 F, or just below simmer.  Taste, and season with salt as needed.
  7. Remove from heat and allow to cool before serving. I like to press a piece of plastic wrap to the top to prevent a skin from forming.

And since I had the Lemon Curd, I needed to make some scones to go with it!  These came out quite well. Very tasty


  • Servings: 8-12 depending on size
  • Difficulty: easy
  • Print


  • 2 cups flour
  • 4 tsp Baking Powder, the newer the better
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 TB butter
  • 1/2 cup almond milk
  • 1/4 cup sour cream or Greek Yogurt
  • 1 egg (for the egg wash before baking)


  1. Preheat oven to 385 and line a baking sheet with parchment paper.
  2. Add all dry ingredients to a bowl and mix together with your hands.
  3. Cut butter into flour using a pastry cutter or your hands. Butter should be in pea sized chunks.
  4. Mix the milk and sour cream together until smooth and add to the flour mixture. Stir together gently just until it comes together and then knead a few times with your hands. DO NOT OVERWORK! Handle as little as possible.
  5. At this point you can either cut out scones into desired shapes, drop into balls or press into circle and score into triangles. Whatever you want.
  6. When all dough is placed, beat the egg and brush tops of scones before baking. You could add some coarse sugar if desired to dress up the tops.
  7. Bake scones for 10-20 minutes, depending on size.  They should be lightly golden brown.




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