Lemon Cream Tea Scones & Blackberry Curd

Lemon Cream Tea Scones & Blackberry Curd

Lemon Scones:

3 Tbsp sugar
zest and juice from 2 lemons (1/4 cup juice)
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, cold and cut into chunks
3/4 cup heavy cream

Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper or a Silpat mat. 

 

Combine lemon zest and sugar.

Add flour, baking powder, and salt and combine.

 

Drop chunks of butter all over the top of the mixture and beat on low speed with a hand or stand mixer until the butter is evenly dispersed into flour and is the size of small peas.

 

Pour the lemon juice and cream into the bowl. Mix until the dough just comes together. It should be thick but still moist.

 

Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. 
Cut into 8 wedges and place on the prepared cookie sheet, leaving an inch or so between each scone.

 

Bake at 400 degrees for 15-17 minutes, or until golden brown.

 

Blackberry Curd:

6 oz fresh blackberries
1 large egg yolk
1/2 cup cane sugar
2 Tbs. butter
2 tsp. cornstarch
a pinch of salt

 

Combine all ingredients in a small saucepan over medium heat. 
Whisk constantly until thick and beautifully silky.

 

Cool before serving over scones.