Sunday, February 21, 2010

Lemon Scones, Curd and Yogurt
I love fruit based desserts and especially citrus flavored ones. I think I have said this before, but it's a Brit thing. I have been gazing longingly at puds from across the pond this week in the delectable pages of Olive magazine (BBC), but I think there will be a moratorium on desserts for a while after this one. I have put on a wee bit of weight in the last few weeks. I blame the kraft table on set and my inability to head for the veg when crackers and cheese are around. I consider a good scone a small indulgence. Slather the scone with some homemade lemon curd and rich Mediterranean lemon yogurt and take the word small out of the last sentence.

Lemon scones

  • 500 ml (2 cups) all purpose flour
  • 75 ml (1/3 cup) sugar
  • 15 ml (1 tablespoon) baking powder
  • 2.5 ml  (1/2 teaspoon) salt
  • 90 ml (6 tablespoons) chilled unsalted butter, in small cubes
  • 125 ml (1/2 cup) lemon yogurt ( I used Mediterranean lemon yogurt made by Liberty)
  • 45 ml (3 tablespoons) whole milk
  • 1 large egg
  • 30 ml (2 tablespoons) lemon zest
  • Pre-heat oven to 425 F.
  • Blend first 4 ingredients together. Drop in unsalted butter and cut in with pastry blender. In a bowl whisk together lemon yogurt, milk, egg and zest. Fold into dry ingredients until just blended. Knead the dough as few times as possible to bring it all together (under 6). On a lightly floured surface press dough down until it is about and inch thick. Cut out scones into desired shapes. I like to form a circle and then cut the scones into points. I then chill the scones for about 15 minutes in the fridge before popping them onto the middle rack of a well heated oven. The scones take about 15 minutes but keep an eye out after 10 as they tend to go fast. This recipe yields 12 scones.
* For the scones photographed I sprinkled the tops with vanilla sugar before putting them in the oven. Brushing them with cream is also nice.

Lemon curd
(Adapted from the Joy of Cooking)

Whisk together in a medium sauce pan:
3 large eggs
75 ml / 1/3 cup of sugar
grated zest of 1 lemon
Then add:
1/2 strained lemon juice
90 ml /6 tablespoons unsalted butter, cut into small pieces

Cook, whisking over medium heat until the butter hass melted. Then whisk constantly until the mixture is thickened and simmer gently for a few seconds. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in:
1/2 teaspoon of vanilla
Let cool, cover, and refrigerate to thicken. This keeps refrigerated, for about 1 week.

Cut a scone in half lengthwise, place a generous dollop of lemon curd on each half followed by some lemon yogurt or whipped cream (if you like), and enjoy. Serve with good quality Black Tea such as Earl Grey.

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