Blueberry Cream Scones with Honey-Lemon Curd
Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice..
Blueberry Cream Scones with Honey-Lemon Curd
For the Scones (adapted from a recipe by Mark Bittman)
1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)
Mix the dry ingredients together in a bowl. Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour. Fold in blueberries.
Turn the dough onto a floured surface and gently knead until barely sticky.
Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough. Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.
Allow to cool slightly before serving with honey-lemon curd.
For the Honey-Lemon Curd (recipe by Dede Sampson)
5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces
Crème fraîche for serving
In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.
This post is part of A Moderate Life’s Tackling Bittman Recipe Hop !
Jenn AKA The Leftover Queen said,
May 11, 2010 at 8:35 pm
That curd is just gorgeous! What it is about lemon and blueberry that just go so well together?
lynn byrd said,
May 11, 2010 at 9:44 pm
so, where’s the recipe? gotta make these – right now! xol
gleefulfood said,
May 12, 2010 at 12:42 am
the texture of the lemon curd is amazing.
Candace said,
May 12, 2010 at 1:24 am
yeah, where’s that recipe….
such a tease:)
Janice said,
May 12, 2010 at 9:27 am
I would love the recipe of the scone! I think I have everything to make them and my 18 month old would love it!
Leesie said,
May 12, 2010 at 11:32 am
Dare I say fabulicious!? ;-)
Ren said,
May 12, 2010 at 11:36 am
Thank you, Rachel Ray :-)
Tweets that mention Blueberry Cream Scones with Honey-Lemon Curd « Edible Aria -- Topsy.com said,
May 13, 2010 at 9:33 pm
[...] This post was mentioned on Twitter by Leesie. Leesie said: RT @ediblearia Blueberry Cream Scones with Honey-Lemon Curd http://twitpic.com/1n0mfn http://wp.me/pjS8J-1D5 [cc @tastespotting ] [...]
I need a recipe for a Lemon Honey Tea? | Tea said,
May 18, 2010 at 6:14 pm
[...] Blueberry Cream Scones with Honey-Lemon Curd « Edible Aria [...]
Amaranth-Einkorn Pancakes with Multi-Berry Curd « gleeful food – food full of bliss (and low on histamine) said,
May 27, 2010 at 1:21 am
[...] curd was inspired by Ren’s absolutely beautiful lemon curd recipe which he shared here on his blog. I used berries again – I guess you’re all pretty sick of them by now, but I promise to [...]
gleefulfood said,
May 28, 2010 at 1:04 am
hey, as you’ve already seen above through the ping-back, I adapted your recipe for a berry curd, I was so inspired. so, thanks so much for sharing your recipe with us. just wanted to comment personally, as well.
Ren said,
May 28, 2010 at 7:55 am
Thanks very much! Your pancakes sound really, really good!