Wednesday, January 2, 2013

Lemon Scones, Lemon Tea and Lemon Curd!

This time of year I start thinking about tea and scones and so in celebration of Hot Tea month.  You get the makings of a perfect tea party!  Tea, scones and lemon curd.  Enjoy!

Lemon Scones with Sour Lemon Glaze

These flaky lemon scones, drizzled with a tangy lemon icing are delicious hot, but I enjoy mine at room temperature the following day so the lemon flavor is at its best.

Makes 8 to 10 scones depending on size.

2 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, cut
1 1/2 teaspoons lemon zest (about one lemon)
2 teaspoons freshly squeezed lemon juice
1/2 cup heavy whipping cream
1 egg

3/4 cup confectioner's sugar
1 1/2 tablespoons freshly squeezed lemon juice

  1. In a large mixing bowl, measure the sugar and blend in the lemon zest.  Work the zest into the sugar with your fingers until the entire mixture becomes aromatic.
  2. Then whisk together the flour, sugar, salt, and baking powder. 
  3. Cut in the butter.
  4. In a separate bowl, whisk together the lemon juice, cream, and egg.
  5. Stir egg mixture into dry ingredients, just until a dough starts to form. Knead a couple times until the dough holds together.
  6. Turn onto a lightly floured surface and gently press dough into a circle, about an inch thick. 
  7. Cut into 8 to 10 wedges.
  8. Place scones on an ungreased baking sheet, not touching each other, and bake at 350 degrees for 25 minutes, or until edges are lightly browned. 
  9. Remove from oven and let rest on the sheet for 5 minutes.
  10. Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency. 
  11. Place scones on a wire rack. Drizzle or brush icing over warm scones.

Lemon Herbal Tea
  This is a kin to my popular herb tea Zesty Lemon, featuring fun lemon herbs.

1 Tbls. Lemon Balm or Lemon Verbena
1 Tbls. lemon peel
1/2 Tbls. lemon grass

Use 2 tsp. per cup of water and let steep for 5 to 8 minutes.  The tea will be very light in color, but the flavor will be great!

Lemon Curd

2 cups sugar
12 large egg yolks, beaten and strained
1 cup lemon juice
1 cup (2 sticks) butter, unsalted at room temperature
2 Tbls. grated lemon peel

Combine sugar and egg yolks in a medium saucepan.  Gradually stir in lemon juice.  Cook, stirring constantly over low heat, until mixture coats the back of a spoon and the temperature registers 168 degrees F. on a candy thermometer.  Do not allow to boil.

Remove from heat and whisk mixture until slightly cooled.  Stir in butter, 1 Tbls. at a time, and add lemon peel.  While it is still warm, pour mixture into sterilized jars, cover tightly and refrigerate until ready to use.

You might also like to see the Lemon Poppy Seed Cake that we posted back in December 2012.


  1. You got me at lemon! Thanks for sharing your talents. xxoo LVL

  2. Somehow, I knew you would stop by for this one! Thank you!


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