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Curtis Stone's buttermilk scones with lemon curd

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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
Buttermilk scones with lemon curd and strawberries on top


  • 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

Per Serve: Energy: 2468kJ/590 Cals (28%), Protein: 9g (18%), Fat: 31g (44%), Sat fat: 20g (83%), Carb: 69g (22%), Sugar: 32g (36%), Fibre: 3g (10%), Sodium: 372mg (19%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.