Imagine biting into a perfectly golden, buttery scone that bursts with bright, tangy lemon flavor - a morning treat that will transform your ordinary breakfast into an extraordinary culinary experience! These Double Lemon Thumbprint Scones are not just a pastry; they're a sunshine-filled journey for your taste buds, combining the delicate texture of traditional scones with an irresistible lemon curd center that will make your breakfast guests swoon with delight.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup lemon curd for filling
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. This ensures a flaky texture in the final scones.
- Create a well in the center of the flour mixture. Pour in the heavy cream, fresh lemon juice, and lemon zest. Gently mix with a fork or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the scones tough.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat the dough into a round disc approximately 1-inch thick.
- Using a sharp knife, cut the disc into 12 equal wedges. Arrange the wedges on the prepared baking sheet, leaving about 1-inch of space between each scone.
- Using the back of a small spoon or your thumb, create a small indentation in the center of each scone. Be careful not to press too hard and break the dough.
- Fill each indentation with approximately 1-2 teaspoons of lemon curd, ensuring it's evenly distributed.
- Place the baking sheet in the preheated oven and bake for 14-16 minutes, or until the edges of the scones are golden brown and the tops are lightly set.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can dust the scones with powdered sugar or drizzle with additional lemon curd for extra lemony flavor.
- Serve and enjoy the scones fresh on the day they are baked, preferably with a cup of tea or coffee.
Tips
- Keep your butter cold: The secret to flaky scones is using chilled butter and handling the dough minimally to prevent the butter from melting.
- Don't overwork the dough: Mix just until the ingredients come together to ensure tender, light scones.
- Use fresh lemon zest: For the most vibrant citrus flavor, zest your lemons right before mixing the dough.
- Create uniform indentations: Use the back of a small spoon or your thumb, applying gentle, even pressure to make perfect lemon curd wells.
- Let scones cool slightly before filling: This prevents the lemon curd from becoming too runny and helps maintain a clean presentation.
- Serve fresh: These scones are best enjoyed the same day they're baked, ideally warm or at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
