Cream Scones w/ Lemon Curd
Source of Recipe
The Best of Country Cooking--Jo Merrill
List of Ingredients
2 cups All-purpose flour
3 teaspoons Baking powder
1/2 teaspoon Salt
4 tablespoons Sugar -- divided
6 tablespoons Butter -- or shortening
2 Eggs
1/2 cup Light cream
Lemon curd:
4 tablespoons Unsalted butter -- not margari
1/2 cup Sugar
1/2 cup Lemon juice -- fresh
4 Egg yolks -- beaten lightly
1 tablespoon Lemon rind; grated -- optionalRecipe
Make scones by combining flour, baking powder, salt and 2 tablespoons sugar. Cut in butter/shortening until mixture is like coarse crumbs; set aside. In small bowl, beat eggs with fork; add cream. Reserve 2 teaspoons of this mixture. Stir remaining egg mixture in flour mixture until just blended.
Turn onto flour surface; knead lightly. Shape into 14x7-inch rectangle. Brush with reserved egg mixture. Sprinkle with reserved sugar. Cut into 16 triangle pieces. Place 1-inch apart on lightly floured cookie sheet. Bake at 425 degrees for 8-10 minutes.
Meanwhile, make lemon curd by combining butter, sugar, lemon juice and egg yolks in heavy saucepan over low heat, or use double boiler. Stir constantly until it thickens enough to coat back of spoon. (soft custard consistency) Do not boil or it will curdle. Stir in lemon rind if using. Pour into jar, seal and refrigerate. Serve warm scones with lemon curd or jam.
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