Friday, July 20, 2012

Lavender Scones with Lemon Curd

Thankfully the weather in Nashville has cooled off a little bit. Gone are the record breaking highs and a welcome return to summer storms. My garden is even looking halfway decent again. I was sure it was past recovery. This (slight) cool down allowed me to get back into the kitchen and bake something. I had recently come across a recipe in Bon Appetit for Lavender Scones and couldn't help to test them out. They were shown being served with lemon curd, so then of course I had to make lemon curd. 

I had never made lemon curd before, I'm not really sure if I had ever even had it before. I was curious to see how the ingredients could combine to make the most lemony, tangy, scrumptious concoction I have ever tasted. It was like the filling to a really great lemon meringue pie, only better! The tartness really complimented the flavor of the scones. This was a great breakfast for as long as it lasted (which wasn't very long).

Sweet Lavender Scones
Adapted from Bon Appetit May 2012
Note: I only made half of the recipe

3 cups flour, all purpose
3/4 cup sugar, white granulated
1 tbsp baking powder
1 tsp dried lavender buds
1 tsp salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) butter, chilled and cut into tiny cubes
1 cup plus 2 tbsp buttermilk
2 tsp lemon zest, finely grated
1 tsp vanilla extract
Raw sugar to sprinkle on top

1) Preheat oven to 425 F and line 2 baking sheets with parchment paper
2) Whisk together the flour, sugar, baking powder, lavender, salt, and baking soda in a bowl, then add butter with a pastry blender or fingers to create a coarse mixture

3) Whisk 1 cup of the buttermilk with the lemon zest and vanilla then add the wet ingredients into the dry until a shaggy dough is formed
4) Pour dough onto a lightly floured surface and knead, gently, about 5 turns, until dough is formed
5) Shape into a 10X6 inch rectangle, then cut into squares of your desired size (this recipe says that it will make 16)

6) Brush the tops with the remaining 2 tbsp buttermilk and raw sugar, then bake for 13-15 minutes, let cool on wire rack and enjoy!

Lemon Curd
Adapted from SprinkleBakes

1 stick of butter, at room temp
1 cup sugar
2 eggs, room temp
2 egg yolks, room temp
1/3 cup plus 4 tbsp fresh lemon juice

1) Beat the butter and the sugar together with Kitchenaid or electric hand mixer, then slowly add the eggs and yolks, one at a time, once they are fully incorporated pour in the lemon juice. The mixture is going to look curdled and awful, but don't worry! This is normal.

2) Pour the mixture into a saucepan and attach a candy thermometer and cook over medium heat, stirring constantly until the mixture is smooth and is no longer curdled. Then increase the heat a little and keep stirring until the mixture reaches 170 F then remove from stove
3) Let cool slightly then place in container and cover the top surface of the lemon curd with plastic wrap. Let cool to room temperature and then place in the fridge to cool. Remove when cooled and enjoy!

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