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Buttermilk scones with strawberries and lemon curd recipe
Buttermilk scones with strawberries and lemon curd recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Fluffy buttermilk scones by Curtis Stone, topped with whipped cream, strawberries, and lemon curd.
Ingredients:
  • 2 lemons, rind finely grated, juiced
  • 330g caster sugar
  • 2 extra-large eggs
  • 250g chilled unsalted butter, diced, divided
  • 600g plain flour
  • 12.50 gm baking powder
  • 310ml buttermilk
  • 20.20 gm thickened cream
  • 20.00 gm raw sugar
  • 350g strawberries, hulled, cut into thin wedges
  • 375ml thickened cream
Instructions:
  • Combine 1 tbs lemon rind and 1/4 cup (55g) caster sugar in a medium heatproof bowl, rubbing with your fingertips until fragrant. Whisk in 1/3 cup (80ml) lemon juice and the eggs. Set the bowl over a saucepan of simmering water without touching it. Whisk constantly for 5 mins until the mixture is light, fluffy, and coats the back of a spoon.
  • Take the bowl off the heat. Incorporate 75g butter by whisking. Cover and refrigerate for 2 hours or until the lemon mixture thickens.
  • 1. Preheat your oven to 220°C (200°C fan-forced). 2. Line a 22cm x 33cm rimmed baking tray with baking paper. 3. In a large bowl, mix together flour, 1 cup (220g) caster sugar, baking powder, and 1 tsp sea salt flakes. 4. Rub the remaining butter into the flour mixture using your fingertips until it looks like coarse breadcrumbs. 5. Gently add the buttermilk and stir until a moist dough forms.
  • Transfer the dough onto a lightly floured surface and shape it into an 18cm x 25cm rectangle, about 2cm thick. Cut the dough into 12 even portions using a large floured knife. Place the dough portions on the lined tray, leaving a 1cm gap between each one. Brush the top of each portion with cream and sprinkle with raw sugar.
  • Bake the scones for 20-25 minutes until golden brown. Allow them to cool on the tray for 10 minutes, then transfer them to a wire rack to cool for 45 minutes or until barely warm.
  • In a medium bowl, combine strawberries, 3 tsp lemon juice, remaining caster sugar, and a pinch of salt. Mix well to coat and let sit, stirring occasionally, for 30 minutes or until strawberries release their juices.
  • Plate your scones. Stir the chilled lemon mixture to loosen it. Place the whipped cream in a wide shallow bowl. Spoon 2/3 cup lemon mixture over the cream and gently marble it with a butter knife. Drizzle the remaining lemon mixture over the scones and top with the strawberry mixture before serving.

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