While lemon recipes are notoriously popular in the spring, lemon-anything is right up my alley. I try to work the flavor into recipes that are more seasonal and ..ahem.. currant. (Har har..)
I had some fresh cranberries that needed to be used up, and some leftover lemon curd – which probably would have otherwise been eaten straight from the fridge by the spoonful. Instead, I tried a recipe for Cranberry Scones. They were really easy, and delicious! The perfect mix of tart cranberries, savory almonds, and sweet lemon curd.
I’m not certain if there’s a recommended serving size, but I just loaded it up by the spoonfull(s). I’ll definitely be making these again!
Cranberry Scones Recipe
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/2 teaspoons baking powde
1/4 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1/2 cup (50 grams) dried or fresh cranberries (cut fresh cranberries in half)
1/3 cup (50 grams) mixed candied fruit and peel
2/3 – 3/4 cup (160 – 180 ml) milk
1/4 cup (25 grams) sliced almonds
Powdered (Confectioners or Icing) Sugar
Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the top of the scones with milk or cream. Sprinkle with sliced almonds.
Bake for about 15 – 20 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. If desired, serve with Devon cream and/or your favorite jam.
Makes 8 scones.
Gourmet | January 2001
yield: Makes about 1 1/3 cups
active time: 20 min
total time: 1 1/4 hr
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut up
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. (Can keep chilled in the refrigerator 1 week.)
If you find yourself with some extra lemon curd left over and want to know what else to do with it, I also have a recipe for lemon curd stuffed vanilla cupcakes, with coconut topped frosting. Check it out! https://victoriaallison.wordpress.com/2012/04/27/lemon-curd-stuffed-cupcakes-with-vanilla-frosting-and-coconut/