These Strawberry Lemonade Scones and 5 minute Lemon Curd are perfect for a Mother’s Day Brunch, Tea Time, or just a spring time treat!
Linking up with Foodie Friday!
I’m glad that everyone is enjoying this little walk down memory lane with me! It is crazy to think how much has changed in a year–my post on regret that I reposted yesterday was still so, so fresh in my mind, such a newly-come-to realization around this time last year. And now it feels so far away.
I was going to see if I could post some new material today, but I think that I am going to follow up with another repost of a favorite, this one perfectly in time for Memorial Day and subsequent summer cook outs. This is one of my favorite, and most requested, recipes, and one that I am very proud of–it was one of my first really “grown up” baking attempts (ie from scratch), my first stab at scones, and my first time catering a big event!
Strawberry Lemonade Scones and 5 Minute Lemon Curd
I posted these originally as a guest post on Cait’s blog (original post here), but now I have brought them back, recipe card and all. For more on the event itself–one of my best friend’s bridal showers–where I created a multitude of sandwiches, snacks, and desserts, check out this post! I threw a Virginia Tea Party. Pinkies up!
These strawberry lemonade scones are so versatile, and truly are easy to make. I will say that I have not yet tried to make them allergy friendly, but perhaps that will be among my next projects! Regardless, I have suggestions in the notes section fo r you to try so that you can make them work for you.
The lemon curd is one of my magic tricks, and it maybe one of the best things that you will make all year, lol. Use the same base for a myriad of other flavors–the possibilities are endless! Gluten and dairy free, this would be PERFECTION on gluten free oats, pancakes, or a spoon 😀 But seriously, don’t miss this fabulous summer scone recipe!
ENJOY my friends!
- 2 1/2 cups All Purpose Flour
- 2 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp salt
- 1/2 stick cubed, chilled, unsalted butter
- 1 Tbsp fresh lemon zest
- 1 1/2 cup berries (cut and then frozen);
- optional 1/2 cup freeze dried or dried berries
- 2 eggs
- 1/2 cup heavy cream
- 1 Tbsp fresh lemon juice (if you want extra lemon flavor)
- Do all prep the day before you want to cook them, or at least 4 hours. You want the dough chilled before baking.
- In a food processor using a plastic dough blade (or in a bowl with spatulas and whisk), combine flour, sugar, baking powder, and salt. Cut in chilled butter cube by cube until the mixture is in coarse crumbs the size of peas/lima beans.
- Transfer to a bowl, and gently fold in the strawberries and zest. In a second bowl, whisk eggs, lemon juice, and heavy cream. Fold wet into dry from the outside towards the center. Do this carefully, so as not to overwork the dough, overheat the butter (you want the crumbs of butter to retain some structure), and not to crush the berries too much.
- On a floured surface, gently work the dough by kneading it and turning it over and pressing into a ball 5-10 times, rotating a bit each time. Cut the dough ball in half and create two 3/4-1 inch thick disks, wrap in plastic wrap, and place in fridge to chill. This dough also freezes well.
- When you are ready to bake, preheat the oven to 375 deg F. Meanwhile, retrieve dough from fridge and transfer to lightly floured, parchment-line baking sheet.
- Cut the discs into wedges (give a little jiggle of the knife to create some room) and brush everyone with some heavy cream and dust with extra sugar.
- Let stand about 10 minutes (15, if in the fridge overnight) to take some of the chill off, and bake 15-20 minutes until golden brown on top and clean with a toothpick.
- Finish with a little extra sugar and serve alongside lemon curd!
- If needing to be gluten free, substitute gluten free flour and 2 oz cream of tartar for flour
5-Minute Microwave Lemon Curd (Gluten Free)
And now for the drool worthy lemon curd…
- 1 1/4 cup sugar
- 3 eggs
- 2 yolks
- 1 cup fresh squeezed and pre-squeezed lemon juice
- 3 lemons’ worth of zest
- 1/2 cup unsalted butter, melted
- In a large, microwave-safe bowl (I used a glass bowl that I could see well through), whisk sugar, eggs, and yolks until well combined (the mixture will cream a bit as if you were creaming sugar into butter for cookies). Next add in the remaining ingredients.
- Cook in the microwave on high for 1 minute, stir, then 30 second intervals (stirring each time). This very much depends on the strength of your microwave. Curd is done when it coats the back of a metal spoon or knife without dripping; it is overdone if it can be cut without trying to re-form.
- To make dairy free, could potentially use coconut milk in place of butter!
What is your most requested potluck item?Delicious strawberry lemonade scones and quick lemon curd for #memorialday #glutenfree #recipe via @suzlyfe Click To Tweet