Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Lemon and curd cheese scones served
Crumbly and delicious homemade scones with curd cheese and grated lemon zest

Lemon and curd cheese scones

Author: Flavelo
Recipes Cakes and Desserts
This recipe combines the lightness of curd cheese doughs with the classic scone form. The secret lies in the acidic medium: the curd cheese and citric acid weaken the gluten structure of the flour, resulting in a much more crumbly, softer texture than traditional butter dough. The oils in the lemon zest are truly released during baking, lending a fresh, almost cake-like character to these savoury bites.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 395 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Sieve (to remove lumps)
  • Large mixing bowl (for comfortable kneading)
  • Rolling pin (for even rolling)
  • Scone cutter (4-5 cm diameter)
  • Pastry brush (for glazing)
  • Baking paper (to prevent sticking)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Dissolve the sugar in the lukewarm milk, then crumble in the yeast. Leave it alone for 10-15 minutes until a thick, frothy 'cap' forms on top.

Tip: Yeast fungi need sugar and warmth to wake up. If it doesn't froth, the yeast is inactive (fermentation).
2 ✓

Sift the flour into a bowl, mix in the salt, then quickly rub in the cold butter cubes with your fingers until you get a texture like damp sand.

Tip: Work quickly so the butter doesn't melt from the warmth of your hands. The remaining tiny butter pieces will make the dough flaky (physical leavening).
3 ✓

Add the mashed curd cheese, grated lemon zest, egg, sour cream, and the proofed yeast to the floury crumbs.

Tip: Only grate the yellow zest of the lemon; the white part can make the dough bitter (albedo layer).
4 ✓

Knead the dough with firm movements, just until it comes together into a ball. Do not overwork it!

Tip: Excessive kneading makes the dough rubbery and tough because too many gluten strands form (gluten development).
5 ✓

Cover the bowl with a tea towel and rest in a warm place for 45-60 minutes until the dough doubles in size.

Tip: A draught-free place is most important; sudden temperature changes can shock the yeast.
6 ✓

On a floured board, roll out to finger thickness, then fold the dough in half, then in half again. Rest for 15 minutes, then roll out again to 2-3 cm thickness.

Tip: Folding creates extra layers, so the scones rise higher during baking (lamination).
7 ✓

Cut out the scones, place them on a baking tray lined with baking paper, brush the tops with beaten egg, and rest for another 15 minutes.

Tip: This second proving gives the final lightness; the bubbles need to inflate again after handling.
8 ✓

Slide into an oven preheated to 180°C and bake for 20-25 minutes until the tops are deep golden brown and fragrant.

Tip: The reaction between the egg protein and sugar creates the attractive brown colour (Maillard reaction).

Recipe FAQ

Why did the top crack?
The dough was likely too dry, or it rose too quickly in the oven due to high heat.
Can I use margarine instead of butter?
Yes, but the water content and flavour of butter are indispensable for the true crumbly texture and characteristic taste.
How long do they keep?
Due to the curd cheese, it is best to consume them within 2-3 days, or freeze the baked scones.

Ingredients

  • 500 g Wheat flour (Plain flour, sifted)
  • 12 g Salt
  • 250 g Butter (cold, diced)
  • 100 g Sour cream (20%)
  • 25 g Fresh yeast
  • 1 tsp Caster sugar
  • 100 ml Milk (lukewarm, hand-hot)
  • 1 Egg (medium, for dough)
  • 250 g Curd cheese (semi-fat, crumbly, mashed)
  • 2 Lemon grated zest (unwaxed)
  • 1 Egg (beaten, for glazing)