BBQ ribs served with spicy sauce Spicy BBQ pork ribs Curd cheese filled scones with golden brown, crispy tops Curd cheese stuffed scones Garlic and ginger chicken bao bun served Garlic & ginger chicken bao buns Homemade KitKat Ice Cream Bar Homemade KitKat ice cream bars Pork tenderloin in mushroom sauce, served with fresh parsley Pork tenderloin in mushroom sauce Carimañola with spicy peppers, served with fresh coriander Carimañola with Spicy Beef Filling Pulled pork bao bun served Pulled pork bao buns with quick pickle Baked vegetable gnocchi served in a bowl Crispy gnocchi with roasted Mediterranean vegetables Lavender Honey Waffle served Lavender & honey waffles Rosemary tomato red wine sauce served Rosemary, tomato and red wine sauce Classic Alboronía, rich flavours, garnished with fresh coriander Classic Alboronía Pan-fried salmon onigiri, served with sesame seeds and nori seaweed Crispy pan-fried salmon onigiri Pistachio chocolate cake decorated with chocolate and pistachios Dense chocolate & pistachio cake Kanelbulle sprinkled with cinnamon sugar, served fresh baked Kanelbulle (Swedish cinnamon buns) Turkey calzone baked golden brown Turkey calzone Kushiyaki yakitori mixed skewer with vegetables and meat, grilled Kushiyaki Yakitori (Mixed Chicken and Vegetable Skewers) Semlor with lemon cream, fresh buns with lemon filling Swedish Semlor Buns with Lemon Cream Fishcake with lemon zest served with fresh lemon slices and salad Zesty Lemon & Garlic Fishcakes Waffle skewers served with fresh strawberry, banana and grapes Waffle skewers with fresh fruit Spicy pickled grapes served in a jar Spicy pickled grapes BBQ ribs served with spicy sauce Spicy BBQ pork ribs Curd cheese filled scones with golden brown, crispy tops Curd cheese stuffed scones Garlic and ginger chicken bao bun served Garlic & ginger chicken bao buns Homemade KitKat Ice Cream Bar Homemade KitKat ice cream bars Pork tenderloin in mushroom sauce, served with fresh parsley Pork tenderloin in mushroom sauce Carimañola with spicy peppers, served with fresh coriander Carimañola with Spicy Beef Filling Pulled pork bao bun served Pulled pork bao buns with quick pickle Baked vegetable gnocchi served in a bowl Crispy gnocchi with roasted Mediterranean vegetables Lavender Honey Waffle served Lavender & honey waffles Rosemary tomato red wine sauce served Rosemary, tomato and red wine sauce Classic Alboronía, rich flavours, garnished with fresh coriander Classic Alboronía Pan-fried salmon onigiri, served with sesame seeds and nori seaweed Crispy pan-fried salmon onigiri Pistachio chocolate cake decorated with chocolate and pistachios Dense chocolate & pistachio cake Kanelbulle sprinkled with cinnamon sugar, served fresh baked Kanelbulle (Swedish cinnamon buns) Turkey calzone baked golden brown Turkey calzone Kushiyaki yakitori mixed skewer with vegetables and meat, grilled Kushiyaki Yakitori (Mixed Chicken and Vegetable Skewers) Semlor with lemon cream, fresh buns with lemon filling Swedish Semlor Buns with Lemon Cream Fishcake with lemon zest served with fresh lemon slices and salad Zesty Lemon & Garlic Fishcakes Waffle skewers served with fresh strawberry, banana and grapes Waffle skewers with fresh fruit Spicy pickled grapes served in a jar Spicy pickled grapes
Curd cheese filled scones with golden brown, crispy tops
A surprise inside: scones stuffed with sweet lemon curd cheese.

Curd cheese stuffed scones

Author: Flavelo
Recipes Cakes and Desserts Starters
This recipe is an exciting fusion: combining British scone technology with the flavour world of Central European curd cheese parcels. The neutrality of classic scone dough provides the perfect base for the sweet-sour curd filling. The trick here is the 'sandwich' technique: we don't mix the curd into the dough (which would weigh it down), but enclose it between two layers of dough, so the bake keeps its lightness while hiding a creamy surprise in the middle.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Large mixing bowl
  • Dough scraper or sharp knife
  • Scone cutter (approx. 6-7 cm diameter)
  • Pastry brush
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 200°C (180°C Fan). Sift flour, baking powder, and salt into a bowl.

Tip: Sifting adds air between flour particles (physical aeration), essential for light texture. Baking powder reaction (gas production) starts explosively with heat, hence the hot oven.
2 ✓

Rub the ice-cold butter cubes into the flour with your fingertips until it reaches damp sand texture.

Tip: Use only fingertips, your palms are too warm! If butter melts, flour absorbs it, preventing layer formation (lamination).
3 ✓

Mix the dough egg with milk, then pour into the crumbs. Combine with quick, loose movements.

Tip: Excessive kneading activates gluten (protein network), making dough chewy and rubbery. Mix only until dry parts disappear.
4 ✓

Mash the curd cheese with a fork, mix with sugar and grated lemon zest.

Tip: Lemon zest oils counterbalance the richness of the curd, giving freshness to the dish (flavour balance).
5 ✓

Roll dough on floured surface to 2-3 cm thick. Cut even number of discs. Place a small mound of curd on half, cap with the others, and gently press sides together.

Tip: You can use a drop of water on the bottom disc's rim as glue so it doesn't open during baking.
6 ✓

Brush tops with beaten egg and bake for 12-15 minutes until golden brown.

Tip: Egg wash gives nice colour and shine due to Maillard reaction (browning of proteins and sugars).

Recipe FAQ

Why did the filling leak out?
Likely the curd was too runny (worth draining it), or you put in too much filling. Less is sometimes more!
Can I use ricotta instead of curd cheese?
Yes, but ricotta is wetter, so add a little semolina to bind the excess water.

Ingredients

  • 250 g Plain flour (sifted)
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 100 g Butter (cold, cubed)
  • 150 ml Milk
  • 1 unit Egg (Medium, for dough)
  • 1 unit Egg (for glazing)
  • 200 g Curd cheese (semi-fat, sieved)
  • 1 tbsp Sugar (for filling)
  • 1 tsp Grated lemon zest