Scones and Lemon Curd

Our little group of home school moms got together last week to kick off our school year.
TeaWe hosted things here with a lovely tea party for the moms and hot chocolate and play for the kiddos.

Each mom brought some goodies for our tea table or some treats for the kiddos – or both!

We had a huge selection of teas to choose from – everything from Earl Grey to green tea and herbal choices. And you should have seen our spread of goodies! Wow!

Dagmar was recently given a wonderful book with tea party recipes (thank you Faith!) – so she was in charge of our contributions – one of which was scones with whipped cream and lemon curd.

What a perfect – and very British – combination!

Scones

1-3/4 cup flour
2-1/4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter
2 eggs
1/3 cup cream

Sift together the flour, baking powder, sugar and salt in a large bowl.

Using two knives or a pastry cutter, cut in the butter until the mixture is the size of small peas.

In a separate bowl beat the eggs. Add the cream and combine.

Make a well in the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Do not over mix.

Place the dough on a floured board and pat until 3/4 inches thick. Cut with a knife into triangle shapes or use a biscuit cutter for circles.

Sprinkle the top with sugar and place on a baking sheet. Bake at 450 degrees for about 15 minutes.

Yummy for breakfast, lunch or tea time and absolutely perfect for lemon curd!

Lemon Curd

3 lemons (both the zest and enough for juice for 1/2 cup)
1-1/2 cups sugar
1 stick butter, room temperature
4 extra-large eggs
1/8 teaspoon salt

Using a carrot peeler or lemon zester, remove the zest from 3 lemons, but be careful to not get any white pith.

Put the zest in a food processor with the sugar. Process until the zest is very finely minced into the sugar.

Juice the lemons to get 1/2 cup of fresh lemon juice.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, beating well after each addition.

Add the lemon juice and salt. Mix well.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened – which will be about 10 minutes, stirring constantly.

Remove from heat, pour into a fancy serving bowl, cover with plastic wrap and refrigerate.

Serve on the scones with fresh whipped cream, or just eat it by the spoonfuls like some moms did!

Enjoy!

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4 Responses

  1. Sounds and looks delicious! I’m going to pin this for both recipes. Maybe someday I’ll get motivated and try my hand at making scones. Always just thought it would be difficult to do.

  2. I must say that it was very yummy! Thanks for sharing the recipe!

  3. Oh they were so yummy! And the fellowship just as wonderful. Thank you for hosting and for your very sweet kiddos for heading up the activities.

    Can’t wait for our next get together.

    ~Cinnamon

  4. Yummy!