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Scones: 2 cup flour 2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoon butter (use the real thing) 1/2 cup buttermilk 1 lg. egg 1/2 cup raisins, or currents Milk Sugar
Lemon curd: |
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For Scones: Heat oven to 425°. Sift dry ingredients together.
Cut in butter. Add raisins or currents. Mix buttermilk and egg together. Add all at once to flour. Mix with fork just until mixture clings together. Form into ball, turn out on floured surface and knead gently until smooth, not more than 5 turns of the dough. Pat out 'till ½-inch thick and cut with a 2-inch cutter. Place on baking sheet 1 inch apart. Brush tops lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown. Serve with Lemon Curd. For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning).
When it has thickened, remove from heat. It will thicken more as it cools. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator.
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