I thought a bit of sweetness just about now would be a good thing! Lemon curd and scones is one of my families favorites so I hope you enjoy these treats. The lemon curd here is my own variation, many recipes call for the entire egg but I prefer the richness and creaminess of the egg yolk only. Don’t worry the egg whites can be put to great use for an omelette or meringue. ENJOY!
Lemon Curd
Ingredients:
2 tablespoons of finely grated fresh lemon zest
1 cup of fresh lemon juice
1 1/2 cups of sugar cane sugar
7 egg yolks from fresh free range eggs or a certified organic roaming free egg
(we can try to help the plight of the chicken this way and still enjoy the wonderful edible egg : )
2 sticks of unsalted butter (cubed) I have to tell you that I personally use salted butter, I like that little extra flavor.
1 teaspoon of cornstarch mixed with a teaspoon of water and a bit of the creamy mix (this is used later on in the cooking process)
In a glass bowl add all the ingredients except the butter, whisk all of the ingredients together well. Now pour the wet ingredients into a nice heavy sauce pan and add all of the cubes of butter. Put your flame on medium low until all the butter is melted, now lower your flame and continuously whisk the mixture for approximately 12 minutes (I find that it is much easier on your arm to whisk with a fork, easier to hold and handle for this long of a period of time and it works like a charm). Your mixture will continue to thicken as the cooking process goes on. After 12 minutes, have your little slurry ready to add to the mixture, put it in and whisk for another 2-3 minutes and then you are done. Now pour your mixture into a little mason jar and chill. It is now ready to use on your yummy scones or fill little home made tart shells, or maybe create a layer for a home made napoleon and the list goes on. ENJOY!
This mixture keeps in the fridge for about 3 weeks.
Lemon Zest Cranberry Scones
Ingredients:
2 cups of flour
4 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of sugar
6 tablespoons of butter
3/4 cup of heavy cream (you can use buttermilk instead)
1 large egg
1 teaspoon of freshly grated lemon zest
however many dried cranberries you would like dusted in a bit of flour
Preheat oven to 350 degrees
In a large mixing bowl, combine your flour, baking powder, sugar and salt and mix together well. Now it is the time to cut your butter into the dry mixture. In a little bowl combine your heavy cream and your egg and beat well, add to your dry ingredients till everything comes together. Now fold in your lemon zest and your fruit. Roll out your dough (about 1 inch thick) and cut into the size you would like. I cut mini scones with a 2 inch cutter for the ones pictured but you can make them larger or in traditional scone triangles. Sprinkle with some sugar and Bake for about 15 minutes depending on your oven so keep an eye out you just want that top a light golden brown, better under baking a tad than over baking.
Now it is time to pour the tea and serve your creations on the prettiest plates you can find. Add some strawberry preserves and of course clotted cream would be picture perfect.
I also wanted to share with you some favorite ingredients. I love fresh eggs straight from the farm for many reasons, the primary reason is that our chicken friends live a good life free to roam and do what chickens do and then of course there is the taste of fresh wholesome eggs that just can’t be beaten. If I can’t get the fresh ones I love these…
Then there is this fabulous unbleached Organic Sugar that is wonderful, the perfect replacement for white sugar. Not only is it unbleached and there are no animal by-products used it is Fair Trade which just makes it even more special. I got a10 lb bag at Costco for only $8.99 thought i would share that bargain with you. ENJOY!
Hope your day is a little bit sweeter!!!
