Today’s Tasting: Orange Scones and Lemon Curd…..

JON’S SCONES and Lemon Curd
My friend Jon use to make these at his coffee shop in Greenville.  They sold out every day. Thought you would enjoy. They are perfect for afternoon tea. 
These scones are a great way to start your day.  Serve them up to hungry guests or just keep them all to yourself. 
3 1/2 Cups All Purpose Flour
8 Teaspoons Baking Powder
1/2 Cup White Sugar
1/4 Teaspoon Salt
1 Stick Butter Plus 2 Tablespoons (10 Tablespoons)
1 Zest Of One Large Orange
1 Teaspoon of Fresh Squeezed Orange Juice
1 Cup Cream
1/2 Cup Sour Cream
1 Egg
1 Tablespoon Cream
2 Cups Confectioners Sugar
2-4 Tablespoons Of Fresh Squeezed Orange Juice
  1. Oven 400°
  2. Sift flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or fork until it is in pea size lumps (take care not to over mix or dough will get tough.) Mix together 1 cup cream and sour cream in a measuring cup. Pour all at once into dry ingredients, add the zest and the juice and stir gently.
  3. With floured hands, form dough into balls 2-3 Inches across. Place on baking sheet lined with parchment paper, and flatten slightly. Whisk together the egg and 1 tablespoon of cream. Brush the tops o he scones with the egg wash. Let them rest for a few minutes before putting them into the oven.
  4. Bake for 10-15 minutes depending on your oven. When the tops are golden brown remove and let them cool completely on a baking rack before glazing.
  5. Glaze: whisk he confectioners sugar and orange juice together until smooth. If it looks too thick, add more juice. To thin add more confectioners sugar. Stir until it has a consistency good for drizzling. Pour the glaze over the cooled scones and allow the glaze t set before serving.
  6. Variation: you may substitute lemons for oranges in this recipe for lemon scones.
Lemon Curd (5 Star)
  • 1 cup white sugar
  • 3 eggs
  • 1 cup fresh lemon juice
  • 3 lemons, zested
  • 1/2 cup unsalted butter, melted
  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close