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Scones with Lemon Curd & Devonshire Cream Recipe

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This recipe for Scones with Lemon Curd & Devonshire Cream, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Engstrom
Added: Monday, April 21, 2008



2 c. flour
1/4 t. salt
1/4 c sugar
1/3 c. cold butter, cut up
1 T. baking powder
1 c. whipping cream

Lemon Curd:

3 eggs
1/4 c. butter, melted
1 c. sugar
1 T. grated lemon peel
1/2 c. lemon juice

Devonshire Cream:

2/3 c. whipping cream

1/3 c. sour cream

1/2 t. unflavored gelatin

Cream Scones:

Combine first four ingredients; cut in butter with pastry blender until crumbly. Add whipping cream, stirring just until moistened.
Turn dough onto a lightly floured surface; knead 5 or 6 times. Roll to 1/2 in. thickness; cut with 2 in. biscuit cutter and place on baking sheet or in lightly greased muffin pans.
Bake at 375 for 15 min. or until golden.

Lemon Curd:

In a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until mixture thickens and reaches 160. Chill before serving.

Devonshire Cream:

Soak gelatin in 1 T. cold water in a Pyrex cup. Place cut in a saucepan containing 1" of water. Heat over low heat until gelatin melts. Whip cream until stiff. Fold in sour cream and melted gelatin. Place in serving bowl and chill.




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