Thursday, February 23, 2012
Change it Up: Buttermilk Scones with Lemon Curd
If you are a frequent visitor round here, you'll already have noticed a few changes. Are you checking out that banner? I snapped the photo of my lovely green beans last Summer, and now their nuance is a kindly reminder every time I create something on these pages. While the first banner, in all it's cakey glory, was fine, I wanted a bit of a change up, and we all agree that change is good, right? Right. (Am I the only one who thinks of David Bowie every time I hear that word?) A sweet simplicity was created and I'm super duper happy with the end result. Who knew bean leaves could be so darn gorgeous? The gardener geek in me is released - much apologies.
In a gesture of gratitude to my sweet web designer I bundled up a package of scones and lemon curd for her the other night. Seeing how big her eyes were when she saw the stuff, I know I did good. A lover of the lemon curd, just like me, it turns out. I've no doubt she popped the lid and tucked into it with wild abandon once I left and her children were asleep. Good on ya, Chelsea! I would expect no less.
Lemons are something I buy with no real purpose in mind. I just know I'll always need lemons for something or other - whisked into a quick vinaigrette; squeezed over roasted fish; plunked into a tall glass with vodka and tonic; married with icing sugar for a quick glaze over anything sweet. But occasionally I find myself with like, 3 lemons and the skins are looking a wee shrivelled and time is definitely not on their side. And that, my friends, is why lemon curd rocks hardcore.
First off, you only need a few other ingredients like butter (of course), eggs (lots) and sugar (for sure). Simple. We like!
If you have the patience of a saint by all means, use a double boiler to do it up. I, on the other hand, am far from sainthood, so I just used my tried and true saucepan and watched it like the dickens. Don't leave your lemon curd to blow dry your hair or brush your cats. Just sayin'. Undivided attention is no joke, or your curd may be curdled and that would be gross. Find an old Mason jar and pour it in. Pretty, no?
Back in the day, I made these scones with Saskatoon Berry Butter. Yummers. On this day, I just whipped up a half batch and I reminded myself that I need more scones in my life. The combo of fresh, warm, buttery scone and sweet/tart lemon joy just about put me over the edge, but that honour was saved for the whipped cream nestled inside. A triumvirate of goodness if ever there was one. I can't wait until there are lemons wrinkling away on the counter again.
Buttermilk Scones with Lemon Curd
1/2 cup butter (I like salted)
1 tbsp lemon zest
1/2 cup fresh lemon juice
1 cup granulated sugar (a bit more if you like it sweeter)
3 whole eggs
3 egg yolks
Melt butter in a medium sauce pan over medium heat. Stir in the lemon zest, juice and sugar. Meanwhile, in a medium bowl, whisk the eggs and yolks until thick. Slowly add the beaten eggs to the lemon mixture and whisk constantly until the mixture gets hot and thick. Don't boil it or the mixture will curdle. Ewww. Remove the lemon curd from heat and cool. Chill well. Serve with your prepared scones, alongside a nice helping of unsweetened whipped cream. Keeps well in the fridge for a few days, but it won't last that long. Recipe adapted from The Girl Can't Cook, by Cinda Chavich