Day 21: Scones and lemon curd

Today I baked and spent a little bit of time in the kitchen. Sometimes, like today, I really get in the mood of baking or cooking, but mostly baking.
It was about time – I finally got to make scones. They are easy to make, super delicious and you can serve them with tea, gem, honey or as I did with lemon curd (which I love!!!!).

lemon curd and scones scones3 copy


As promised, here are the recipes for both the scones and lemon curd. I got them from a very lovely food blog.


You’ll need:

  • 300 gr. flour (2 1/2 cups)
  • 1 spoon sugar
  • 1/2 teaspoon salt
  • 60 gr. butter (4 tbsp)
  • 1 egg
  • 130 ml. milk
  • 2 teaspoons baking powder

It’s best that all the ingredients are cold, such as the egg, milk and butter.

First, heat the oven at 180 degrees C. (356 degrees F.) Whisk the egg and milk.

Put together in a bowl the flour, sugar, salt and baking powder and them add the butter (in small chunks) and mix it all together until it looks all crumbly. You can also do this by hand, you just need to be quick and precise so that the butter doesn’t melt.

Now you can add the milk and egg and mix until the dough is formed. Lightly flour your counter top and roll out the dough. Use cookie cutters or a glass (as I did; the glass was 6 cm in diameter) to cut out the shapes. Place the scones on a baking sheet and bake for 10-15 minutes until the edges begin to brown. Remove from oven and move to a cooling rack.

Lemon curd

You’ll need:

  • 4 eggs
  • 200 gr. sugar (7/8 of 1 cup)
  • 225 ml. freshly squeezed lemon juice (1 cup or 8 ounces)
  • lemon zest from 2-3 lemons
  • 50 gr. soft butter (3,5 tbsp)
  • pinch of salt

Whisk together all ingredients in a heat-proof bowl until well combined. Fill a saucepan with 1 inch of water and bring to boil. Place the smaller bowl with curd mixture over the pan of boiling water.

Let it cook while whisking continuously for about 15 minutes until the content is thick and creamy.

Leave the lemon curd to cool at room temperature. You can store it in a clean jar, in the refrigerator and it should last for about a week.

It’s really delicious and make a good team with scones, but you can use it for pies or on toast! Anything goes, as long as you like it :)





  1. No fair saying easy and super delicious and not posting recipe – I’ve got lemon in just to make lemon curd and all the lemon curd using recipes that have been posted.

    BTW-you’ve got two of the same pictures up.

  2. Susan, you are so right! I will make the time to post the recipe too, I promise :)
    Nice to see another lemon curd fan :D

    Thanks for the heads up about the pics :)

  3. yay! Thanks :)
    I think I’ll have a lemon curd cooking day. When I’m feeling better, I’ve got the kid’s virus and doing nothing today. Not sure about tomorrow either. :(

  4. My pleasure! :)
    Tomorrow I’ll add the recipe.

    Oh, I do hope you’ll both get better really soon and keep making creative stuff and lemon curd, of course :)

  5. Pingback: Lavender Scones and Apple Curd | Blissfully Scrumptious

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