Yoga teacher Noah Mazé, founder of Yogamazé 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
MAKES 24
“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
This story is from the December 2017 edition of Yoga Journal.
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This story is from the December 2017 edition of Yoga Journal.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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