Friday Foodie - Lemon Cream Scones with English Lemon Curd

Well, the creek rose some, but I was able to get to the other side. Kind of like a chicken during rainy season. (Refer to my last post for some 'splainin'.)

Anyway, I was able to make my Friday..er Sunday Foodie and at the same time participate in the Flavor of the Month at Bake at 350. And there was much rejoicing. So be sure to hop on over to her blog and check out the many other mouth-watering lemon and/or lime recipes.

So this month’s theme over at Bridget’s lovely blog is lemon, lime or a combination. I chose lemon in the form of Lemon Cream Scones with English Lemon Curd. I must give credit where credit is due. I found this recipe in the cookbook The Village Baker’s Wife by Gayle and Joe Ortiz. They own Gayle’s Bakery in Capitola, California. I’ve never been there, but I almost feel like I have by the many behind-the-scene stories included in the book and by the way they share a number of the bakers’ inspirations to so many of their creations, including the delectable cinnamon roll recipe I have used to make our Christmas breakfast for several years now, Christopher’s Buns created by Christopher Love. If you adore baking I highly recommend adding this cookbook to your baking resources.

And now, on to the recipe.

Lemon Cream Scones

2 cups flour
¼ cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
½ cup heavy whipping cream
1 large egg
1 ½ teaspoons vanilla extract
1 ½ teaspoons grated lemon zest
1/3 cup unsalted butter, chilled
½ cup currants, optional

Egg Glaze (optional)
1 large egg
1 teaspoon water

Preheat the oven to 350 degrees.

In the bowl of a food processor fitted with the metal blade, place the flour, sugar, baking powder, and salt. Pulse several times to combine the ingredients.

In another bowl, mix the cream, egg, vanilla, and zest. Set aside.

Cut the butter into ½-inch pieces and sprinkle them over the flour. Pulse several times, or until the mixture resembles course crumbs.

Transfer the dough to a bowl and add the cream mixture. Stir to combine. Stir in the currants, being careful not to overmix.

Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into an 8-inch circle and transfer to an ungreased baking sheet. With a serrated knife, cut into 8 wedges. In a small bowl, whisk together the egg and water to make the glaze. Using a pastry brush, coat the scones with the glaze.

Place the baking sheet on the center rack in the oven and bake for 19 to 22 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted in the center. Let the scones cool on the baking sheet on a wire rack for 5 minutes.

English Lemon Curd
3 large eggs
½ to ¾ cup sugar (use less for a more tart flavor)
¼ cup freshly squeezed lemon juice
2 tablespoons unsalted butter
2 tablespoons grated lemon zest

In the top of a double boiler, (I just put a little water in a pan and put a bowl with the ingredients in it over the top) whisk the eggs and sugar until smooth. Add the rest of the ingredients and cook over medium heat, whisking continuously, until the mixture resembles slightly whipped cream. (It will thicken slightly as it cools.)

Remove it from the heat, cover, and stir frequently as it cools. When cool, strain and store in the refrigerator for up to 4 days.