Friday, April 29

Scones and Lemon Curd

Scones with homemade lemon curd and tea for a sunny breakfast!  I made the lemon curd to add to a lemon chiffon pie but I'm afraid the scones got to it first. Oh well, I'll just have to make more...
Is there any sunnier food than lemon curd though? Add it to quick scones and it's a guaranteed good mood!

Cream Scones (from America's Test Kitchen Cookbook)

2 cups flour
3 tbs sugar
5 tbs cold butter
1 cup cream
1 tbs baking powder
1/4 tsp salt
pearl sugar

  • Preheat the oven to 425F/220C.
  • Sift together the flour, sugar, salt and baking powder.  Cut in the butter with either and electric mixer, a pastry cutter or your hands (if you haven't a mixer I think it's easiest to use your hands, I did!).  Mix in the cream until all the dry bits are gone then turn the dough out onto a work surface and knead for a moment or two to make sure everything is evenly mixed. 
  • Line a baking sheet with parchment. Press the dough into a cake pan and then turn out onto the baking sheet.  I like to make them in a round like this. Now cut all the way across, then cut across again and again til you have eight pieces.  Sprinkle with pearl sugar and bake for 15 minutes or til lightly browned at the edges. 

A sweet and tart way to start the day!

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