I have been MIA from the blog for a while and am happy to be back! I have been busy with work and life! I went to Yosemite for a long Mother’s Day Weekend and had an amazing time! We hiked, sat by the river, biked, and saw as much of the beauty of Yosemite as we could.
These scones are seriously tasty. They are moist because of the buttermilk and their flavor is on point. The currants add an additional hit of flavor and texture.
My favorite part is the lemon curd. What a fabulous addition to scones! I got this idea from a local café and recreated it at home. These are perfect for a picnic, for a lazy Sunday, as part of a brunch, or as a housewarming gift. Put the lemon curd in a mason jar, wrap the scones in a cute towel, and boom, a perfect summery gift.
No recipes on this post because they were great as they were, following are the links and a few notes.
I did not write out the scone recipe because I made it exactly as the recipe said. The only thing I omitted was the extra sugar on top.
I amped up the lemon curd with extra zest, throw in another tablespoon of zest for extra zing. And definitely strain it because it makes the texture so silky and dreamy.
I don’t have much else to say other than: Make these delightful scones and tart lemon curd!