Two in one

I have always loved scones, and I love them even more with Devonshire cream, jam or lemon curd copiously spread over every single bite. Shockingly, I've been straying away from chocolate and embarking on a bit of a lemon kick lately - so I decided to see if the scone and the spread could in fact be united in one delicious package!

Scones are scones because they have very few ingredients that interact in just the right way to get just the right texture. Adding an additional ingredient, especially one like lemon curd, is bound to change the texture. Luckily, the new combination is DELICIOUS (in its own way) and the only major changes were a bit denser texture and almost no rising of the scone. I hesitate to call this a scone; as I was munching on my third of the morning I was compelled to describe it more as a light, crumbly biscuit. Whatever. If you love lemon and a light little bite to start (or end) your day, these are for you! Super easy, super yummy and one of those soul-restoring goodies that I love to have in my repertoire.

Lemon Curd Scones
Adapted from Joy of Baking
Makes 10-12 scones


2 C all-purpose flour
1/4 C granulated sugar
2 tsp baking powder
1/4 tsp salt
1/3 C cold unsalted butter, cut into 1-inch pieces
1 egg, lightly beaten
1 tsp vanilla extract
1/2 C heavy cream
1/3 C lemon curd
Raw sugar


Directions: Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder and salt in a large bowl. Blend butter into dry ingredients using a pastry cutter or forks until the mixture looks like coarse crumbs. Mix together egg, vanilla, cream and lemon curd in a separate bowl, then gradually add to dough. Blend just until combined - don't overmix!

Knead gently a few times and roll out to about 1/2 inch thick. Cut into rounds using a cookie cutter or the rim of a drinking glass, then transfer onto prepared baking sheet. Brush the tops of the scones with cream and sprinkle with raw sugar. Bake for 15-18 minutes or until tops are lightly golden brown.