|Crunchy Scone and Creamy Lemon Curd|
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter cubed and cold
1 cup heavy cream
another tablespoon cream for the tops
couple teaspoons turbinado sugar
In a food processor pulse the dry ingredients for a few turns then drop in the butter cubes and pulse until it looks like cornmeal then transfer to a bowl and add the cream stir until dough begins to form then turn out onto floured counter and knead until it forms a ball. Press the dough into a 9 inch cake pan to create a round form then turn out onto a piece of parchment paper. Cut into 8 pieces then separate a bit then brush with the extra cream and sprinkle on top the turbinado sugar. Bake at 450 degrees until lightly golden browned on top or about 14 min. Let cool.
Add 1/4 cup chopped crystallized ginger and 1/2 cup mini chocolate chips
Add zest of one orange and 1/2 cup dried cranberries and 1/2 cup chopped almonds (or walnuts or pecans - use what you have on hand)
Also can be frozen unbaked -separate the scones and put in freezer bag. When ready to bake don't defrost just bake 20-25 min.
Post Note: lemon curd was made by my friend Caroline and me and it was delicious! Will try to post recipe next time we do it - Caroline bring more lemons!!
Post Post note: Scones were made for my niece Cassie - who said they were the best she ever had : )