Scones with Lemon Curd (recipe)

January 22nd, 2007

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Average Betty celebrates the arrival of the iScone with a batch of Scones and Lemon Curd!

UPDATE: Also try with Buttermilk Blueberry Scones.

Ingredients for Lemon Curd:

1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons lemon zest (finely shredded lemon peel)
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon vanilla
2 eggs

Ingredients for Scones:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
3/4 cup milk
1 teaspoon vanilla
1/4 cup sugar

Begin by making the Lemon Curd so it will have time to set-up and cool.

Zest two (small) lemons.

Juice two (small) lemons.

Beat two eggs.

In a saucepan combine sugar and cornstarch. Pulverize to remove lumps.

Over medium heat, stir in lemon peel and lemon juice.

Add butter pieces and stir continuously.

Add vanilla and keep stirring.

Cook and stir until thick and bubbling.

Stir half the lemon mixture into beaten eggs to temper.

Slowly pour egg mixture back into pan, stirring the whole time.

Cook and stir vigorously for 2 minutes more.

Lemon Curd will have slight sheen and be the consistency of a thick custard. It is delicious!

Cover and allow to cool at room temperature.

Is your iScone ringing?

Preheat oven to 425(F). Combine flour, baking powder, salt and sugar.

Add butter, cut into pieces.

Using fingers or pastry blender, incorporate butter until mixture resembles coarse crumbs.

Create a “well” in the center of the mixture. Add milk and vanilla to the well.

Stir just until moistened.

Pour dough onto lightly floured surface.

Pat out to 1/2 inch thickness.

Cut into circles.

Place on a non-stick baking sheet.

Brush tops with half n’ half. Bake at 425 (F) for 10-12 minutes. Makes 12 - 14 small scones. Serve with room temperature lemon curd and chilled champagne!

Search terms: betty #14, scone recipe, easy scone recipe, vanilla scone recipe, lemon curd recipe, best lemon curd recipe, iscone, sconeworld,

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Entry Filed under: Recipes