Try this twist for your tastiest batch of scones yet. Curtis Stone pairs them with fresh strawberries and tangy lemon curd. Delicious!
- Serves12
- Cook time30 minutes
- Prep time15 minutes, + cooling & 2 hours chilling time
Ingredients
- 2 lemons, rind finely grated, juiced
- 1 1/2 cups (330g) caster sugar, divided
- 2 eggs
- 250g chilled unsalted butter, diced, divided
- 4 cups (600g) plain flour
- 1 1/4 tbs baking powder
- 1 1/4 cups (310ml) buttermilk
- 1 tbs thickened cream
- 1 tbs raw sugar
- 350g strawberries, hulled, cut into thin wedges
- 1 1/2 cups (375ml) thickened cream, extra, whipped
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a medium heatproof bowl, use your fingertips to rub 1 tbs lemon rind into 1/4 cup (55g) caster sugar until fragrant. Add 1/3 cup (80ml) lemon juice and the eggs, and whisk to combine. Place the bowl over a medium saucepan of simmering water (don’t let the bowl touch the water). Whisk the lemon mixture constantly for 5 mins or until light, fluffy and thick enough to coat the back of a spoon.
Step 2
Remove bowl from heat. Add 75g butter and whisk to combine. Cover and place in the fridge for 2 hours to chill or until lemon mixture thickens.Step 3
Preheat oven to 220°C (200°C fan-forced). Line a 22cm x 33cm rimmed baking tray with baking paper. In a large bowl, combine the flour, 1 cup (220g) caster sugar, baking powder and 1 tsp sea salt flakes. Using your fingertips, rub the remaining butter into the flour mixture until the mixture resembles coarse breadcrumbs. Add the buttermilk and gently stir until a moist dough forms.Step 4
Turn the dough onto a lightly floured surface and use your hands to bring the dough together. Pat dough out to an 18cm x 25cm rectangle, about 2cm thick. Use a large floured knife to cut the dough into 12 even portions. Using a spatula, transfer the dough portions to the lined tray. Arrange the dough portions in their original shape, leaving a 1cm gap between each portion to allow room for spreading. Brush the top of each dough portion with cream and sprinkle with raw sugar.Step 5
Bake for 20-25 mins or until golden brown. Set aside on the tray for 10 mins to cool. Slide the baking paper with scones onto a wire rack for 45 mins to cool or until barely warm.Step 6
Meanwhile, place the strawberries, 3 tsp lemon juice, the remaining caster sugar and a pinch of salt in a medium bowl. Toss to coat. Set aside, stirring occasionally, for 30 mins or until strawberries release their juices.Step 7
Transfer scones to a serving platter. Stir chilled lemon mixture to loosen. Place the whipped cream in a large wide shallow bowl. Spoon ⅔ cup lemon mixture over the cream and use a butter knife to gently marble. Spoon the whipped cream mixture over the scones and drizzle with the remaining lemon mixture. Top with the strawberry mixture to serve.