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 !