| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Biscuits, Breads |
1 |
Servings |
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 |
INSTRUCTIONS
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
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