Lemon Curd and Scones
My mom used to make lemon curd that we would eat, as a treat, on toasted millet bread. I just whipped up a batch of that tart, tangy and sweet lemon curd that my daughter and I prefer on scones. I’ve made the traditional scone recipe a bit healthier by using less butter, substituting half of the white flour with whole wheat and quinoa flours as a protein boost and using skim milk versus cream.
Split scones and serve with lemon curd and whipped or clotted cream
a pinch of salt
3/4 cup sugar
2 Tbsp. unsalted butter, at room temperature
1/4 cup lemon juice
1 tsp. grated lemon peel
In a double boiler beat eggs and salt, add butter, sugar, lemon juice and lemon peel and wisk together until well mixed. Cook, stirring often and using a rubber scupper to clean sides of pan to avoid lumps from forming. This takes about 30 minutes or until thickened and smooth. Cool and store in refrigerator for about a week. Lemon curd freezes well and does not freeze solid so you can spoon it out when you need a fix.
1 cup white flour
3/4 whole wheat flour
1/4 cup quinoa flour
2 tsp. baking powder
4 Tbsp. butter, cubed
1/2 cup skim milk
1 tsp. vanilla extract
Preheat oven to 375 F. Whisk together flours and baking powder. Cut in butter with a pastry cutter or pulse in food processor until crumbly. In a small bowl, mix egg, milk and vanilla. Add to flour/butter and stir with fork. On a floured board work together and form into two balls. Flatten each into rounds about and inch thick. Cut into quarters with a sharp knife. Bake for 15 minutes or until lightly browned. Cool slightly before splitting with fork or knife.
Pulse flour and butter until crumbly
Mix with a fork
Form two rounds, each about an inch thick, cut in quarters with sharp knife
I like to eat “open faced”