Edinburgh Tearoom Scones with Lemon Curd
Yield
servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Scones | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
|
|
| ½ | cup |
buttermilk
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
raisins, seedless
or currants |
|
| 1 | x |
milk
|
*
|
| 1 | x |
sugar
|
*
|
| Lemon curd | |||
| 4 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 1 ¾ | cups |
sugar
|
|
| ¼ | cup |
butter
|
|
| 2 | tablespoons |
lemon zest
|
|
| ½ | cup |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Scones | |||
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter
|
|
| 118 | ml |
buttermilk
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
raisins, seedless
or currants |
|
| 1 | x |
milk
|
*
|
| 1 | x |
sugar
|
*
|
| Lemon curd | |||
| 4 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 414 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| 3E+1 | ml |
lemon zest
|
|
| 118 | ml |
lemon juice
fresh |
|
Directions
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 ½ 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.
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.
