Lemon Curd Makes Them Badass Blueberry Scones


What should you do when your neighbors give you 20 pounds of fresh lemons? First, make whole wheat Blueberry Scones with Lemon Curd…

For the Blueberry Scones:
2 cups of whole wheat flour
1/4 cup sugar
1 Tbs Baking Powder

Cut in about 6 Tbs of butter (room temperature). You can use forks, a pastry cutter or the down and dirty method I prefer, using my finger tips.

Beat two eggs with 1/3 cup milk (use cream if you want to add calories), pour this into the dry mixture as you combine using a fork. Don’t over mix it. When it’s almost combined add a bunch of blueberries. Try not to smoosh the berries as you finish combining the dough.

Place the dough on a greased sheet and gently pat it into a circle. Cut it into 8 wedges. Bake it in a 400 degree oven for about 20 minutes.

For the Lemon Curd (if you have the lemon prepped you do have enough time to get this done while the scones bake):
In a heavy sauce pan bring the following to a simmer
1/2 cup lemon juice
1/4 cup lemon zest
1 cup sugar

In a separate bowl beat 8 egg yolks.

Slowly pour the hot mixture into the yolks as you whisk to temper the eggs. Do this step carefully or you will end up with scrambled eggs! Pour the mixture back into the sauce pan, stir, and simmer for 5-10 minutes until it thickly coats the back of a spoon. Remove it from the heat and whisk in 4 Tbs of butter one at a time. It will continue to the thicken as it cools but is delicious while it’s warm.

This scone recipe is not overly sweet, in fact the scones are not very sweet at all, so serving them with the Lemon Curd makes for a nice balance.

Regarding the flour, substitute what you like. You could use refined white flour but we all know whole grains are better for us so…


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