Edinburgh Tearoom Scones/Lemon Curd

* Exported from MasterCook *

Edinburgh Tearoom Scones/Lemon Curd

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--SCONES-
2 cup Flour
2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
6 tablespoon Butter (use the real thing)
1/2 cup Buttermilk
1 lg Egg
1/2 cup Raisins -- Or Currents
Milk
Sugar
LEMON CURD-
4 lg Eggs
1 pinch Salt
1 3/4 cup Sugar
1/4 cup Butter (real)
2 tablespoon Lemon peel
1/2 cup Lemon juice -- fresh

For 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.

For 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.



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