Saturday, April 10, 2010

Ginger Scones with Lemon Curd & Cream

I was wracking my brain last night, trying to think of something original to cook. After hours of searching for inspiration i was ready to throw in the towel for the night, my grocery list devoid of the ingredients needed to make my next dish. Sighing, i thought i'd make scones in the meantime. Wait a minute- scones! Yum! What goes well with scones? Lemon curd! And what goes well with lemon curd? Ginger!

Note that to me, the key to a good scone is as little working with the dough as possible. Working the dough will make the scones heavier and chewier. Only knead enough so that the dough is combined in 1 big ball, then it's good to go. 

Ingredients (makes 4 scones and 1 cup of lemon curd)

Lemon Curd

  • zest of 2 lemons
  • 1/4 cup lemon juice
  • 50gm butter
  • 100gm sugar
  • 2 eggs


  • Lemon Curd as above
  • 1 cup self raising flour + extra for dusting
  • 1/4 cup milk
  • 1/4 cup water
  • 30gm or 1tbsp butter
  • Pinch of salt
  • 1 tbsp sugar
  • 1/2 tsp ginger powder
  • Optional: 2 tbsp candied ginger pieces


Lemon Curd

Combine the sugar, eggs, lemon zest and juice together in a large heatproof bowl.
Place bowl over double boiler and heat for 20 minutes, whisking often.
Curd should thicken in this time.
Remove from the double boiler and add the butter, chopped, whisking until butter is integrated.
Refrigerate until ready to use.


Preheat oven to 250 degrees
Sift flour, salt, ginger and sugar into a mixing bowl and add butter.
Rub flour and butter between your fingers to bring the two together.
Resulting consistency should be like bread crumbs.
Combine the milk and water and add halt to the flour mix.
Gradually add more liquid until the dough is combined but not wet
Turn onto a floured benchtop and lightly knead until relatively smooth (see note at beginning)
Press dough out to be about 6cm thick and using a cookie cutter, cut out the scones.
Place on baking paper on a baking tray and lightly brush with milk.
Transfer to over for 10-14 minutes or until browned on top.
Cut scones in half.
Place 1 teaspoon of lemon curd on each half.
Top with cream and slithers of lemon zest.

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