What would your ideal job be? I mean, not ice cream or beer tester, but a real legit job? Are you lucky enough to be doing that job? I sure hope so!
My day job isn’t my dream job, but it pays the bills. If I could, I would love to be an even planner/coordinator. I am super organized and detail oriented, and with all of the parties and gatherings I have hosted, I think I would be pretty fantastic at it!
These scones and lemon curd are so fantastic, they were made for sharing. I would love to have a brunch as serve these as part of the spread.
The scones are perfectly tender and sweet, and the tart and smooth lemon curd is the perfect accompaniment. If you don’t have time for the lemon curd you could use store bought, but please don’t skip it. Its absolute perfection with these fruit filled pastries!
- 2 cups flour
- 1/4 cup sugar
- 1/2 cup cold butter
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup chopped strawberries
- 1/2 cup copped rhubarb
- 7 to 8 large egg yolks, depending on size
- 1¼ cups + 2 tablespoons granulated sugar
- 4½ fluid ounces freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon finely grated lemon zest
- ½ cup (1 stick) chilled unsalted butter, cut into pats
Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the strawberries and rhubarb, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lemon juice and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with raw sugar. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool
For the lemon curd: In a bowl set on a double boiler, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth.
Bring the water in double boiler to a simmer, reduce heat to low. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Lemon Curd Recipe: Wicked Good Kitchen