What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Cream Scones with Lemon Curd
- add review
- #11660
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons sugar, divided
6 tablespoons butter
2 large eggs
1/2 cup light cream
4 tablespoons unsalted butter, not margarine
1/2 cup sugar
1/2 cup lemon juice, fresh
4 egg yolks, beaten lightly
1 tablespoon lemon rind, grated, optional
directions
Make scones by combining flour, baking powder, salt and 2 tablespoons sugar. Cut in butter/shortening until mixture is like coarse crumbs, set aside. In small bowl, beat eggs with fork, add cream,. Reserve 2 teaspoons of this mixture. Stir remaining egg mixture in flour mixture until just blended.
Turn onto flour surface, knead lightly. Shape into 14x7-inch rectangle. Brush with reserved egg mixture. Sprinkle with reserved sugar. Cut into 16 triangle pieces. Place 1-inch apart on lightly floured cookie sheet.
Bake at 425 degrees F for 8-10 minutes.
Meanwhile, make lemon curd by combining butter, sugar, lemon juice and egg yolks in heavy saucepan over low heat, or use double boiler. Stir constantly until thickens enough to cat back of spoon. (soft custard consistency. Do not boil or it will curdle. Stir in lemon rind if using. Pour into jar, seal and refrigerate. Serve warm scones with lemon curd or jam.
added by
recipeway
nutrition data
198 calories, 11 grams fat, 23 grams carbohydrates, 3 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments