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Sweet Scones
2 cups flour
1/4 cup sugar
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup milk
3/4 cup raisins
Preheat oven 400F. Sift together the dry ingredients and cut in the butter until it is a coarse mixture. Gradually add the milk to make a soft dough. Add raisins. On a lightly floured surface, roll out the dough to a half-inch thickness and cut out the scones with a 2-inch round cookie cutter.OR I like to roll out the dough in a circle and cut into wedges. Place on ungreased cookie sheet. Bake 10 to 12 or until golden brown. Makes 10
Lemon Curd
2 eggs
2 egg yolks
3/4 cup sugar
2/3 cup lemon juice
1 tsp grated lemon zest
1/3 cup butter, cut into pieces
salt
In a nonreactive saucepan, whisk together the eggs and yolks. Add the sugar, juice, and lemon zest. Then add the butter and a few grains of salt. Cook on low heat, stirring constantly for about 8 minutes or until the curd thickens enough to coat the back of the spoon. Don't let it boil. Pour into a glass dish, cover with plastic wrap and refrigerate for at least four hours. (Makes 1 1/2 cups)
2 cups flour
1/4 cup sugar
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup milk
3/4 cup raisins
Preheat oven 400F. Sift together the dry ingredients and cut in the butter until it is a coarse mixture. Gradually add the milk to make a soft dough. Add raisins. On a lightly floured surface, roll out the dough to a half-inch thickness and cut out the scones with a 2-inch round cookie cutter.OR I like to roll out the dough in a circle and cut into wedges. Place on ungreased cookie sheet. Bake 10 to 12 or until golden brown. Makes 10
Lemon Curd
2 eggs
2 egg yolks
3/4 cup sugar
2/3 cup lemon juice
1 tsp grated lemon zest
1/3 cup butter, cut into pieces
salt
In a nonreactive saucepan, whisk together the eggs and yolks. Add the sugar, juice, and lemon zest. Then add the butter and a few grains of salt. Cook on low heat, stirring constantly for about 8 minutes or until the curd thickens enough to coat the back of the spoon. Don't let it boil. Pour into a glass dish, cover with plastic wrap and refrigerate for at least four hours. (Makes 1 1/2 cups)
