Scones and Lemon Curd

Please be sure to measure out all your ingredients before the class begins.

For this class, you will need the following equipment:

For the scones:

• A scale or measuring cups and teaspoons
• A large bowl
• A whisk
• A cheese grater (optional)
• A utensil fork
• A baking tray
• Some parchment paper (optional)
• A pastry brush
• ¼ measuring cup to portion scones or medium size ice cream scoop

 For the lemon curd:

• A heavy bottom medium pot (double layered)
• A liquid measuring cup
• A scale or measuring cups and teaspoons
• A whisk
• A rubber spatula or wooden spoon
• Zester or grater
• Paring knife
• A cutting board
• A medium size bowl
• Some plastic wrap

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Scones:

• 3 cups of All Purpose Flour or 361g
• ⅔ of a cup of sugar or 132 g
• 1 tablespoon of baking powder or 12 g
• ¼ teaspoon of kosher salt
• ⅔ cup of cold unsalted butter or 142 g
• 2 cups or 340 g any fruit and or nuts, your choice
• 1 cup heavy cream or 242 g
• 1 large egg with a touch of water for egg wash

For the Lemon Curd:

• ¾ of cup sugar or 150 g
• Grated zest of two lemons
• 4 egg yolks or 70 g
• 1 large egg or 50 g
• ¾ of a cup of fresh lemon juice or 170 g (5 to 6 large lemons)
• ½ teaspoon of kosher salt
• ½ of a cup unsalted butter or 113g (cut into 1/2 inch pieces and chilled)
• 1 teaspoon Vanilla extract

Scones and Lemon Curd - Recipe 

Scones:

• 3 cups of All Purpose Flour or 361g
• ⅔ of a cup of sugar or 132 g
• 1 tablespoon of baking powder or 12g
• ¼ teaspoon of kosher salt
• ⅔ of a cup cold unsalted butter or 142g
• 2 cups or 340g any fruit and or nuts, your choice
• 1 cup heavy cream or 242g
• 1 large egg with a touch of water for egg wash

Method:

1. Preheat your oven to 400°F with racks in the upper and lower thirds. Line your baking sheet with parchment paper.
2. In a large bowl whisk together the flour granulated sugar baking powder and salt.
3. Grate the cold butter into the flour mixture and toss for the butter pieces are coated with flour. Add the fruit and nuts and toss gently to combine.
4. Make a well in the centre of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine. Then need gently to ensure everything is evenly moistened.
5. Scoop ¼ cup mould of the dough onto the prepared baking sheets leaving at least 1 inch between them.
6. Brush the tops of the scones with egg wash. Bake the scones, switching the sheets from front to back in top to bottom at the halfway mark, for 20 to 22 minutes until the tops and edges are golden brown. The scones can be served warm or at room temperature.

Lemon curd recipe:

• ¾ of a cup of sugar or 150 g
• Grated zest of 2 lemons
• 4 egg yolks or 70 g
• 1 large egg or 50 g
• ¾ of a cup of fresh lemon juice or 170 g (5 to 6 large lemons)
• ½ a teaspoon of kosher salt
• ½ a cup of unsalted butter or 113g (cut into 1/2 inch pieces and chilled)
• 1 teaspoon Vanilla extract

Method:

1. In a small heavy bottom saucepan combine the sugar and lemon zest.  Use your fingertips to massage the zest into the sugar until the mixture is fragrant and looks like wet sand. 
2. Add the egg yolks and whole egg to the pan and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is very pale, light in texture, and thick, about two minutes.
3. Slowly stream in the lemon juice, whisking constantly and scraping around the sides, until the mixture is smooth. 
4. Whisk in the salt. Place the saucepan over medium low heat and cook, whisking constantly until the curd turns opaque yellow, it’s thick enough to coat the back of a spoon, and barely hold the mark of the whisk. 
5. Immediately remove the saucepan from the heat.
6. Whisk in the butter one piece at a time, waiting for each piece to disappear into the curd before adding the next, until all the butter is incorporated and the mixture is smooth. 
7. Whisk in the vanilla.
8. Scrape the curd into a medium glass or plastic bowl or a container and press a sheet of plastic wrap directly onto the surface, this will prevent a skin from forming. 
9. Refrigerate until the curd is cold and set, at least 3 hours.