Edinburgh Tearoom Scones/Lemon Curd
–scones-
2 cup flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoon butter (use the real thing)
1/2 cup buttermilk
1 lg egg
1/2 cup raisins — or currents
milk
sugar
lemon curd-
4 lg eggs
1 pinch salt
1 3/4 cup sugar
1/4 cup butter (real)
2 tablespoon lemon peel
1/2 cup lemon juice — fresh
For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in
butter. Add raisins or currents. Mix buttermilk and egg together. Add
all at once to flour. Mix with fork just until mixture clings together.
Form into ball, turn out on floured surface and knead gently until smooth,
not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut
with a 2″ cutter. Place on baking sheet 1 inch apart. Brush tops lightly
with milk and sprinkle with sugar. Bake 10 minutes until golden brown.
Serve with Lemon Curd.
For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining
ingredients. Cook over simmering water 30 minutes, stirring frequently
until thick and smooth. (I do not use a double boiler, but use a low heat
and watch closely to prevent burning). When it has thickened, remove from
heat. It will thicken more when cooled. Cool, cover and refrigerate.
Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast
tradition for our family and I give small jars of the Lemon Curd as gifts
along with the Scone recipe for friends who bake.
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