(51-52) Blueberry Scones & Lemon Curd

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Blueberry Scones

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream
1/2 cup blueberries

Preheat oven to 450 degrees.  Stir together first 4 ingredients in a large bowl.  Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.  Freeze 5 minutes.  Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.  Fold in blueberries.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly).  Cut round into 8 wedges.  Place wedges 2 inches apart on a lightly greased baking sheet.  Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450 degrees for 13-15 minutes or until golden.

Lemon Curd

2/3 cup sugar
2-1/4 tablespoons cornstarch
1-1/3 cups orange juice
1 large egg
3 tablespoons butter
2 teaspoons lemon zest
pinch of salt

Combine sugar and cornstarch in a saucepan; gradually whisk in orange juice.  Whisk in egg.  Bring to a boil; boil, whisking constantly, 3-4 minutes.

Remove from heat; whisk in butter, zest, and salt.  Place heavy-duty plastic wrap directly on curd (to prevent film from forming), and chill 8 hours.  Store leftovers in refrigerator up to 3 days.

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3 thoughts on “(51-52) Blueberry Scones & Lemon Curd

  1. cindy says:

    I’ve never seen lemon curd made with orange juice and cornstarch…what a fun spin!

  2. […] with a pinch of salt).  So with that dozen eggs, I can make not only an angel food cake, but also lemon curd and ice cream (among other goodies).  That’s some sweet business right […]

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