Our little group of home school moms got together last week to kick off our school year.
We 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!
1-3/4 cup flour
2-1/4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold butter
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!
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!