Currant Cream Scones with Lemon Curd
2 cups all-purpose flour
1 T. baking powder
1/2 t. salt
1/4 cup sugar
1/2 cup dried currants
Zest of one lemon or orange
1 1/4 cups heavy cream
Pre-heat oven to 425 degrees. Use an ungreased baking sheet.
Combine dry ingredients in a bowl, stirring with a fork to blend well. Add the dried fruit. Stir in the cream with a fork until the dough holds together in a rough mass, the dough will be a bit sticky. Lightly flour a board and transfer the dough to it, knead 8 or 9 times. Pat into a 10 inch circle and cut into 8-12 wedges. Place on baking sheet with one inch in between. Bake for 12-15 minutes until golden brown.
One of my favorite things to use for catering! It is so easy to make, delicious and versatile.
Spread it on scones, use as a cake filling, blend with whipped cream to plop atop fresh summer berries, oh the possibilities! It is great on chocolate desserts too.
Microwave Lemon Curd
1/4 pound unsalted butter
1/2 cup sugar
4 T. fresh lemon juice
Grated zest of one lemon
3 eggs
Put the butter, sugar, lemon juice and zest together in a 4 cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 4 minutes. Remove from oven, uncover and stir well. Whisk 1/4 of the lemon mixture into the eggs to warm them. Whisking constantly, pour the egg mixture back into the lemon mixture. Cook uncovered at 100% for 2 minutes. Remove from oven and whisk until smooth. Cook 2 minutes longer. Remove from oven and whisk until smooth and a little bit cooler, cool before serving.