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Edinburgh Tearoom Scones with Lemon Curd

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Recipe

 

Yield

servings

Prep

50 min

Cook

10 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Scones
2 cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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6 tablespoons butter
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½ cup buttermilk
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1 large eggs
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½ cup raisins, seedless
or currants
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1 x milk
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1 x sugar
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Lemon curd
4 large eggs
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1 pinch salt
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1 ¾ cups sugar
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¼ cup butter
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2 tablespoons lemon zest
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½ cup lemon juice
fresh
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Ingredients

Amount Measure Ingredient Features
Scones
473 ml all-purpose flour
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1E+1 ml baking powder
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1.3 ml baking soda
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2.5 ml salt
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9E+1 ml butter
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118 ml buttermilk
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1 large eggs
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118 ml raisins, seedless
or currants
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1 x milk
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1 x sugar
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Lemon curd
4 large eggs
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1 pinch salt
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414 ml sugar
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59 ml butter
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3E+1 ml lemon zest
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118 ml lemon juice
fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 98333% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 341mg 114%
Sodium 656mg 27%
Total Carbohydrate 52g 52%
Dietary Fiber 3g 11%
Sugars g
Protein 33g
Vitamin A 24% Vitamin C 31%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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