Scone: Edinburgh Tearoom Scones
Source of Recipe
Edinburgh Tearoom
List of Ingredients
Scones
2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
6 tablespoons Butter
1/2 cup Buttermilk
1 large Egg
1/2 cup Raisins or currents
Milk
Sugar
Lemon curd
4 large Eggs
pinch Salt
1 3/4 cups Sugar
1/4 cup Butter
2 tablespoons Lemon peel
1/2 cup Fresh lemon juice Recipe
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.
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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