Mom's Scones + Lemon Curd

By Aidan Cessor

Photos by Joanna Ma

The biting wind and frosted ground make for a great excuse for a cozy tea party. Thus, steep some strong black tea and get to baking these scones and lemon curd. The scones have been perfected by my mom and are a frequent sight to behold for Thanksgiving or Christmas morning, but are just as scrumptious for any occasion. The scones come out with a wonderful, slightly crunchy exterior and soft inside. To achieve this immaculate texture, all the ingredients must remain super cold. The extra effort makes all the difference when it comes to baking. The nuts and fruit are vital parts for the texture. Store-bought lemon curd never compares to homemade as a topping for these scones. This recipe makes quite the serving, which is excellent, as peanut butter and lemon curd sandwiches are great snacks as well. Get out the fancy china, and lacy napkins, and snuggle up with these elegant yet simple treats.

Prep: 18-20 minutes

Cook: 10 minutes

Makes: 6 servings

Get

For Mom’s Scones:

2 1/2 cups flour

3 tbsp sugar

1 tbsp baking powder

1 tsp salt

2 tsp grated nutmeg

1 tbsp grated lemon zest

8 oz (1 stick), put in the freezer before using

1 egg

¾ cup half & half milk

1/2 cup nuts chopped (I suggest pecans)

1/2 dried fruit (I suggest dried cherries)

3 tbsp heavy cream

Get

For Lemon Curd:

5 eggs

1 1/2 cup sugar

1 ¼ cup of lemon juice, freshly squeezed

2 tbsp lemon zest

1 tsp of salt

10 tbsp of butter (1 stick and a ¼ ), chopped into medium-sized pieces

Do

For Mom's Scones:

1. Preheat oven to 400 degrees Fahrenheit

2. Mix flour, baking powder, zest, salt, nutmeg, and sugar together in large bowl

3. With a pastry cutter or two knives, chop and mix in the very cold butter into flour mixture until it is small crumbs

4. In a separate bowl, beat egg and half & half together

5. Combine wet mixture with the dry ingredients

6. Add nuts and fruit

7. Mix until dough is smooth, yet slightly shaggy, then form roughly a ball

8. On floured surface, form log and divide into roughly 12-14 equal sized pieces

9. Place on a parchment-lined baking sheet. Brush with heavy cream and sprinkle sugar on top

10. Bake for 18-20 minutes or until golden brown. Check at 18 minutes.

Do

For Lemon Curd:

1. In large bowl, mix together eggs, sugar, lemon juice, zest, and salt

2. Transfer mixture to a saucepan over medium heat. Whisk constantly for 2-3 minutes

3. Add butter and whisk until melted and the curd thickens. About 10 minutes

4. Transfer and strain into an airtight container. Curd keeps well for 2 weeks in the refrigerator.

Adapted from https://therecipecritic.com/lemon-curd/