Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Cream Scones with Lemon Curd
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- #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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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