Edinburgh Tearoom Scones with Lemon Curd
Saved in 1 recipe box and 1 cookbook
Ingredients
| Scones | |||
| 2 | cup | flour, all-purpose | |
| 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 | large |
egg |
|
| 1/2 | cup | raisins, seedless | or currants |
| 1 | x |
milk |
* |
| 1 | x |
sugar |
* |
| Lemon curd | |||
| 4 | large |
eggs |
|
| 1 | pinch | salt | * |
| 1 3/4 | cup |
sugar |
|
| 1/4 | cup |
butter |
(real) |
| 2 | tablespoon | lemon zest | |
| 1/2 | cup | lemon juice | fresh |
Directions
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 inch 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.
When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator.
First published: 1996-01-27 last updated: 2012-03-31
