Saturday, January 21, 2012

Blueberry Almond Scones with Lemon Curd

My sisters-in-law all worked for a caterer in Colorado and brought home the yummiest foods....and a few great recipes! This is one of them. She also is the reason for the Overnight Caramel French Toast.

Each Christmas morning my in-laws make these wonderful scones complete with lemon curd and Devnonshire cream! Oh yes! They usually make cherry almond scones with Devonshire cream and blueberry scones with citrus curd. But either sauce goes well with any type of scones. You can spread the creams on top of your scone. Or you can dip them. That's what we do! These are flaky, not too sweet, simple and delicious!

You can adapt the scone recipe very easily.

Almond Scone base
Yield: 12  scones (or about 6 people)

1 3/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, cold
1/2 cup dried fruit---such as blueberries, cherries or cranberries
1/2 cup almond paste (you MUST include this ingredient)
1 tsp orange peel (for the red fruits) OR 1 tsp lemon peel (for blueberries)
1/2 cup vanilla or plain yogurt
1/3 cup buttermilk; or sour milk, or 1/3 cup milk with 3 tsp vinegar (let rest for 5 minutes to curdle)
1/2 cup white chocolate chips, optional

Pre-heat oven to 375 degrees. Line cookie sheet with parchment paper.

1. Combine all dry ingredients in a medium sized bowl.
2. Cut in butter with pastry cutter or criss-cross two knives
3. Add yogurt and buttermilk.
4. Fold in berries, orange peel and add in crumbled almond paste into pea sized bits
5. Divide dough, it will be sticky!, into two rounds. Flatten with your flour covered hands.
6. Brush with 1-2 tsp buttermilk, 1 Tbsp sugar, and 1/2 tsp grated orange peel
7. Bake for 15-20 minutes
8. Enjoy with chilled lemon curd or Devnonshire cream

Citrus Curd
2 large eggs + 2 large egg yolks
3/4 cup sugar
1/3 cup lemon juice
1/3 cup orange juice (fresh is preferable, but condensed is fine)
1 tsp lemon peel (fresh is preferable but dried is okay)
1 tsp grated orange peel
dash of salt
1/3 cup unsalted butter

1. Whisk eggs and yolks together in saucepan.
2. Add all remaining ingredients, except butter.
3. Cut butter into tablespoons and add to pot
4. Stir constantly, over medium heat until it comes to a boil and begins to thicken.
5. It is ready when it's the consistency of thin jelly. Cover with saran wrap.
6. Served best after it's been chilled for one hour.

Devonshire Cream
8 oz cream cheese, softened
8 oz sour cream
1/2 cup powdered sugar
2 tsp vanilla

Cream the sour cream and cream cheese together until smooth. Add sugar and vanilla. Blend. Cover.
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1 comment:

  1. Those look amazing. My mouth is watering. Anyways, can't remember if it was you asking where I get my elastic for the headbands, but I just saw some on pick your plum here: It's super cheap and today's deal if you are interested.