Scones and Lemon Curd – The Last Egg

How to use  up the last of the pear butter, lemon curd, orange marmalade and the lone remaining egg in the fridge? Whip up a batch of scones, set out the spreads, and watch it all disappear!

These scones were amazingly quick and easy and had just the right texture and flavor. When I set out a large glass baking dish filled with them in the school office, they were gone almost before I turned around.

To shape them, I used a circular cookie cutter and then cut those circles in half. For larger scones, you could roll the dough into a circle and cut it into eight wedges.



  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 egg, beaten
  • a little less than 1 cup milk
  • cinnamon/sugar mixture to dust the tops (optional)


  1. Preheat oven to 400 degrees F. Cover baking sheets with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. I used a stand mixer.
  3. Mix in butter.
  4. Put egg in a large measuring cup. Fill measuring cup to 1 cup line with milk. Mix well.
  5. Pour some of the egg mixture slowly into flour while mixing on low until mixture forms a dough ball. Set aside extra egg mixture.
  6. Turn the dough out onto lightly floured surface and knead briefly.
  7. Roll dough out to 1/2 inch thickness. Cut into the shape of your choice.
  8. Place scones on parchment-covered baking sheets. Brush with remaining egg mixture. Dust with cinnamon/sugar if desired.
  9. Bake 15 minutes in preheated oven, or until golden brown.

6 thoughts on “Scones and Lemon Curd – The Last Egg

  1. Eggs?! Hot damn! How’d you get them there and how do you keep them there? Also, unrelated, I look forward to meeting you guys someday 🙂

    …now, as a comment from a complete stranger, that would qualify as most anything but the good and appropriate internet norm; some context is owed.

    I found your blog some time ago, working in central america and wondering about rural education, pondering the last frontier. Your blog is great to read, so I followed (along with, it seems, 531 others. wow!). Time passed, I struck out from my jungle home to the Kenai to be a sub teacher, continued to enjoy your blog, and took a (successful) swing at getting into Alaska’s post-bac certification program (AKT2). Now? I’m headed off to Anchorage for the summer portion of the program and come August, hie ho to Diomede.

    One last bit of context to wrap things up: eggs are a significant and dear part of my diet; the not-so-distant impending lack of a cooler section always stocked with grade AA brown eggs for 3 or 4 bucks a carton is no small worry to me.


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