Citrus Scones With Lemon Curd, Country Cream And Berries

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
3/4 teaspoon	3.8ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
8 tablespoons	120ml	Butter
2 tablespoons	30ml	Lemon zest - finely minced
2 tablespoons	30ml	Orange zest - finely minced
1 tablespoon	15ml	Egg - separated (large)
3/4 cup	177ml	Buttermilk
		Extra sugar - for sprinkling
		Lemon Curd
2		Eggs
2		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Lemon zest - finely minced
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Cold butter - cut in pieces
		Country Cream
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Sugar
1/4 cup	59ml	Sour cream
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

1. Preheat oven to 375F.

2. Sift together the flour, sugar, soda, baking powder, salt and nutmeg into a large bowl. Cut in the butter with a pastry cutter or rub together with your hands until the texture is like coarse crumbs (just like making a pie crust).

3. In a separate bowl, mix together the egg yolk and buttermilk. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not overmix.

4. Divide dough into 2 balls and place pieces of dough on a lightly floured surface. With lightly floured hands pat each piece into a 5-inch wide, 3/4-inch thick circle. Carefully place oj a baking sheet and cut each one into 6 wedges, sides still touching.

5. In a small bowl whisk the egg white, then brush the scones lightly with it and sprinkle liberally with sugar. Bake in the preheated oven for about 30 minutes, until cooked through and scones are golden. Cool slightly before serving.

6. Serve with Lemon Curd, Country Cream and fresh berries. Makes 12 scones.

Lemon Curd:

1. In a large metal bowl, place the whole eggs, egg yolks, sugar, lemon zest and lemon juice. Place bowl over a pan of simmering water (bowl not touching the water). Vigorously whisk with a wire whisk. Cook, whisking continuously until nicely thickened like a pie filling, about 4 minutes.

2. Remove from the heat and whisk in the butter. Do not overcook the mixture or it will curdle. Let cool to room temperature then refrigerate until needed. Makes 1 1/2 cups.

Country Cream: Combine cream and sugar and whip until soft peaks form. Add sour cream and vanilla and gently whisk in. Do not overwhip. Refrigerate. Makes 2 heaping cups.

Source:
Seattle Times 4/2/97 (Kathy Casey)

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