Mini Lemon & Lime Scones

lemon lime scones curd recipe

Scones or scohnes?! Which are you? Being a northern girl, I’m definitely a Scones with an ‘o’ rather than an ‘oh’. Even though I love the comforting taste of scones and love how quick and easy they are to prepare, sometimes I just need something extra. A bit of tang, and extra aftertaste.

This recipe for lemon and lime scones is very versatile in that it can easily be adapted so its just lemon or just lime. I was a little alarmed the first time I made them as there seems to be far more fiddling about with them than is wise with a scone. I will never forget my first few attempts at scones baking – there are softer rocks holding up walls around the country. Interestingly, this recipe seems to work – the centre of the scones looks a little dense but is actually quite juicy and soft.

I used homemade lemon and lime curd because I needed to use up the fruit and whipped double cream – yep, once again, the diet is going well! I’ll post the recipe for the Lemon/Lime Curd next week – Its worth the wait – you’ll never buy it again!

Mini Lemon & Lime Scones

Serves 15
Prep time 10 minutes
Cook time 28 minutes
Total time 38 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Easter


  • 45g Caster Sugar
  • 2 Lemons (The Rind of)
  • 1 Lime (The Rind of)
  • 315g Plain Flour
  • 2 teaspoons Baking Powder
  • 1 pinch Salt
  • 50ml Lemon/Lime Juice (Roughly even amounts of each - This is a total, not 50ml of each)
  • 150ml Double Cream (Plus more for spreading on after they are baked)
  • 125g butter (really cold but chopped into small chunks)
  • Lemon/Lime Curd


Preheat the oven to 200C. Line a flat baking tray (or 2) big enough to hold approx 15 mini scones.
Add the flour, baking powder, sugar and leon/lime zest to a large bowl
Add the butter, rubbing through with your fingers until just combined. Try really really hard not to over mix.
Add the mixture to a food mixer and add the cream and juices - Mix on medium until just starts to come together as a dough.
Roll the dough out onto a floured work surface and cut out using mini scones cutters. I leave mine so they are at least 1.5cm high - they don't tend to rise too much and there is no need to cut in half as the cream/curd will go straight on top.
Bake for 18 minutes or until the are quite golden on top. You will need to cook them for longer than you are used to cooking scones as the centres are quite moist.
As soon as they are cooled, spread lemon/lime curd and whipped cream onto the top.

Once again, I’m entering my recipe into Emily’s Recipe of the week. Last week, Emily was kind enough to feature my Lentil Curry so please do pop over and visit the other recipes …



  1. says

    These look so good! I love lemon and lime and perfect for this ‘heat wave’ we’re getting. I think Lily and I will have a go at these today! She’s really been wanting to cook something.

    • Helen says

      Ooh did you make them Erin? I confess to stealing some of the leftover lemon/lime curd out of the fridge on a spoon yesterday! Roll on that heat wave x

    • Helen says

      Thank you – I’ll definitely be making them again. Just that little bit more interesting than normal scones.

  2. says

    Lovely spring time scones! I don’t like fruit scones so these would be a fab alternative for me, as I always make them plain so it would be good to spruce them up a bit. I still haven’t mastered them, mine always taste OK but they always rise and then fall over, so they are very strange looking! Yours are perfect!

  3. says

    Lemon and lime sounds like a great way to eat scones. I’m definitely a ‘oh’ not ‘o’ – I’m Midlands, and to me ‘o’ is posh! I think it’s one of those words that everyone has different takes on ๐Ÿ˜‰

  4. says

    Oh wow, I’ve never had lime on scones. My mouth is seriously watering! Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! ๐Ÿ˜€ x

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