Yoga teacher Noah Mazé shares his favorite holiday recipe for splurgeworthy scones with lemon curd.
Yoga teacher Noah MazŽ, founder of YogamazŽ yoga school in Los Angeles, shares his favorite scone recipe. Make a whole batch to share with loved ones over the holidays, or bake a few to enjoy now, and freeze the dough for later.
cream scones with lemon curd
“I love these scones along with a cup of tea or coffee for brunch. They have a crumbly, melt-in-your-mouth texture, and the lemon curd adds just the right blend of sweet and tart flavors. The curd tastes best when chilled for a few hours, so I recommend making it a day prior to baking the scones.”
4 eggs, divided 2½ sticks cold butter (10 oz), divided 1¼ cups sugar, divided ½ cup lemon juice and 1 tbsp lemon zest 4 cups flour 2 tbsp baking powder 1 tsp salt 1 cup currants 1 pint heavy cream (I use heavy whipping cream) 2 tbsp turbinado sugar
In a bowl, whisk 3 eggs. In a heatproof mixing bowl, add 1 stick butter, 1 cup sugar, lemon juice, and zest. Gently simmer water in a double boiler or a saucepan. Place bowl over water (not touching water); stir until butter melts. Add whisked eggs slowly to mixture, whisking until curd is creamy and thickens enough to coat the back of a spoon, 8–10 minutes. Remove from heat and cool for an hour, stirring occasionally. Pour into a jar and refrigerate until ready to use. Serve lemon curd cold to accompany warm scones. Heat oven to 425¡. In another bowl, combine flour, remaining ¼ cup sugar, baking powder, and salt. Cube remaining 1½ sticks butter and add to bowl. Use a pastry blender to cut butter into dry ingredients until butter is the size of peas. Stir in currants. Add cream and cut it in with the pastry blender, then knead dough gently until it all holds together (do not overmix). Spread dough out onto a clean counter, press it all together, and divide into three balls. Shape each ball into a disc, about 1.5 inches thick. In a second bowl, whisk remaining egg. Brush each disc with egg and sprinkle with turbinado sugar. Cut each disc into eight triangular pieces (like you would cut a pie). Bake on an ungreased, double-bottomed cookie sheet until springy to the touch and lightly browned on the bottom, 18–20 minutes (or freeze dough for up to 6 months). Place scones on wire racks to cool, 5 minutes. The scones are best when eaten fresh, but can keep for 2 days at room temperature.
NUTRITIONAL INFO 307 calories per serving, 18 g fat (11 g saturated), 33 g carbs, 1 g fiber, 4 g protein, 180 mg sodium