These Traditional Scones with lemon curd and clotted cream are a wonderful teatime treat.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into pieces
- 1¼ cups heavy cream
- 1 teaspoon vanilla extract
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Using a pastry blender, cut in butter until crumbly. Add cream and vanilla extract, stirring with a fork just until combined.
- Shape dough into a ball. On a lightly floured surface, knead 4 to 5 times or until smooth and elastic.
- Roll dough to a 1-inch thickness. Using a 2-inch round cutter, cut scones from dough. Place on prepared baking sheet. Bake until tops are medium brown, 18 to 20 minutes. Let cool on a wire rack. Serve warm.
Makes 2 cups
- 2 tablespoons lemon zest
- ½ cup lemon juice
- 3 egg yolks
- 1½ cups sugar
- ½ cup butter, cut into pieces
- In a double boiler, whisk together lemon zest, lemon juice, and egg yolks over medium-high heat. Add sugar and butter, and whisk until lemon curd thickens slightly, 8 to 10 minutes.
- Remove from heat, and let cool; pour into a container, and refrigerate.
Makes approximately 2 cups
- 1 quart heavy cream
- In a large saucepan, heat cream over low heat for several hours. Cook until volume has been reduced by half, but do not allow cream to boil or burn. Allow a crust to form on top.
- Let cool, and refrigerate overnight. Whip crust into cream with a mixer at low speed until thick; refrigerate.