Scones & More

One of the most popular tearoom desserts is a scone served warm with butter, jam, and whipped cream. As an alternative, I’d like to share my English friend’s microwave recipe for lemon curd.

Buttermilk Scones

Preheat oven to 400º F.

2 c. flour

3/4 c. sugar

1/3 c. butter or margarine

2 tsp. baking powder

1/4 tsp. baking soda

1 beaten egg

1/2 c. buttermilk

Sift dry ingredients together in a bowl. Cut in butter or margarine until the mixture resembles coarse meal. Mix the buttermilk with the beaten egg and add both to the dry ingredients. Mix until moistened and the dough starts to form a ball. Turn dough onto a floured surface (knead 10 to 12 times) and roll into a large circle 1/2” thick. Cut into 2” circles with a biscuit cutter. Place on an ungreased cookie sheet. Bake 12 minutes or until golden brown. Makes 12 scones.

Note: When I visited the James Bay Tearoom in Victoria, British Columbia, Canada, I learned why their scones were moist and tender. In any scone recipe, use melted butter or margarine and all baking powder instead of both baking powder and soda. (2 1/4 tsp. in this recipe)

Lemon Curd (microwave)

Makes 1 1/2 cups.

6 tablespoons butter or margarine

3/4 cup granulated sugar

2 teaspoons grated lemon rind (1 medium)

¼ cup lemon juice (1 medium)

3 eggs, beaten

Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until butter is soft but not melted. Stir or whisk in sugar, lemon rind and juice. Add eggs and blend well. Cover with waxed paper and microwave on high for 3 minutes, stirring after each minute with a whisk to remove the lumps, and adding an extra 20-30 seconds if it doesn’t seem thick enough.

Pour mixture into a container, cover and let cool. Curd becomes thicker upon standing. Refrigerate up to 1 week or freeze up to 3 months.

Variations: For Lemon Curd with Honey, substitute 1/2 cup honey for the 3/4 cup sugar. Cook as directed. You may substitute lime or orange (juice and rind) for the lemon. Process as directed.

Citrus curds make a tangy topping for cheesecakes or as a filling for layer cakes. Anyone have suggestions beyond mine?

Cheers!

Deb