Edinburgh Tearoom Scones/Lemon Curd

* Exported from MasterCook *

EDINBURGH TEAROOM SCONES/LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Scones
2 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
6 tb Butter
1/2 c Buttermilk
1 lg Egg
1/2 c Raisins or currents
Milk
Sugar
Lemon curd
4 lg Eggs
pn Salt
1 3/4 c Sugar
1/4 c Butter
2 tb Lemon peel
1/2 c Fresh lemon juice

Recipe by: Edinburgh Tearoom, Edinburgh SCONES
Heat oven to 425~. Sift dry ingredients together.
Cut in butter. Add raisins or currents. Mix
buttermilk and egg together. Add all at once to flour.
Mix with fork just until mixture clings together. Form
into ball, turn out on floured surface and knead
gently until smooth, not more than 5 turns of the
dough. Pat out til 1/2 inch thick and cut with a 2"
cutter. Place on baking sheet 1 inch apart. Brush tops
lightly with milk and sprinkle with sugar. Bake 10
minutes until golden brown. Serve with Lemon Curd.
LEMON CURD
Beat eggs in top of double boiler. Stir in
remaining ingredients. Cook over simmering water 30
minutes, stirring frequently until thick and smooth.
(I do not use a double boiler, but use a low heat and
watch closely to prevent burning). When it has
thickened, remove from heat. It will thicken more when
cooled. Cool, cover and refrigerate. Keeps 2 to 3
weeks in refrigerator. This has become a holiday
breakfast tradition for our family and I give small
jars of the Lemon Curd as gifts along with the Scone
recipe for friends who bake.
Source: Edinburgh Tearoom, Edinburgh
Submitted By SJOFNM@AOL.COM On 9 JUL 1995 135557
~0400



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