Edinburgh Tearoom Scones/lemon Curd

Title:
Edinburgh Tearoom Scones/lemon Curd

Yield:
1 Servings

Categories:
Biscuits,
Bread




Ingredients:





          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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini