My scone recipe came from Emilie Barnes
2 cups flour (I use whole white wheat flour, fresh ground) You can use the kind you prefer
1 Tbsp Baking Powder
2 Tbsp sugar
1/2 tsp. salt
6 Tbsp butter
1/2 c. buttermilk, or plain milk
1 lightly beaten egg
Mix dry ingredients. Cut in 6 Tbsp butter until mixture resembles course cornmeal. Make a well in the center and pour in buttermilk. Mix until dough clings together and is a bit sticky. Do NOT overmix. Turn out dough onto a floured surface and shape into a 6 to 8 inch round, about 1 1/2" thick. Quickly cut into pie wedges or use a large roung bisquit cutter to cut circles. The secret to tender scones is a minimum of handling. Place on ungreased cookie sheet, being sure the sides of the scones don't touch each other. Brush with egg. Bake 425 degrees for 10 to 20 minutes or until light brown.
* You can add cut-up apples, currants, ginger, orange, almond flavoring, cinnamon, apricots, fresh blueberries, cherries, cranberries, or even chocolate chips.
Yield: 8 pie shaped scones.
3 eggs, beaten
2/3 cup sugar
1/3 cup lemon juice
2 Tbsp. butter, softened
Combine eggs, sugar, lemon juice and butter in NON-aluminium saucepan. Cook over medium-low heat, stirring constantly, until thick and bubbly. If you don't stir constantly the eggs will start to cook. It only takes minutes to thicken. Let cool. Chill thouroughly.
You can buy premade whipped topping but we like to make the good old fashioned kind. I personally skim the cream off my milk. I buy raw. But I realize that isn't available to most of you. You can buy whipping cream. A pint is plenty.
Put cream into mixer. (I use kitchen aid) WHip until you get stiff peaks. If you over whip it will start falling and start turning into butter! WHen you have the stiff cream add a cap of vanilla extract and sugar to taste. (I use turbinado but any will work!)
Serve one scone with lemon curd and cream on top! YUMMM!!!