Tea Scones with Lemon Curd Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tea Scones:
2 cups sifted flour
2 Tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons butter
1 egg, slightly beaten
1/2 cup milk
Lemon Curd:
3 eggs, well beaten
1-1/4 cups sugar
1/3 cup lemon juice
1/4 cup butter
1/2 cup lemon peel, freshly grated
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Directions: |
Directions:Tea Scones
Preheat oven to 425º. Sift dry ingredients together. Cut in butter until mixture resembles coarse crumbs. Add egg and milk stirring until dough follows fork around the bowl. Turn dough onto clean, floured surface. Knead for 15 minutes. Cut dough in half forming two balls. Flatten balls to 1/2" thick circles and 6" in diameter. Cut each ball into 8 wedges. Place wedges on ungreased sheet pan without sides touching. Brush with beaten egg and sprinkle with sugar. Bake for 12-15 minutes until deep golden brown. Makes 16 scones.
Lemon Curd
In a saucepan, combine eggs, sugar, lemon juice and butter. Cook over low heat, stirring constantly until thickened and bubbly (about 20 minutes). Remove saucepan from heat and stir in lemon peel and chill. Store in covered container in the refrigerator and it will last several weeks. Makes about 2 cups. |
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Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Lemon curd can be used in several ways including as a yummy addition to a yellow layer cake or an Angel Food.
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