Recipe by Chef Catherine McKnight
Scones
Makes:
8 large or 12 mini scones
Oven Temperature:
Preheat to 425°F
Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Pink Himalayan Salt
6 Tbsp Unsalted Cold Butter
1/2 Cup Dried Currants Or Chopped Dried Cherries
1 Large Egg
1/2 Cup Heavy Cream (Plus Extra For Brushing)
3 Tsp Grated Citrus Zest (Lemon, Orange, Or Yuzu)
Instructions
Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt.
Grate Butter: Using the large holes of a box grater, grate the cold butter into the flour mixture. Use a fork to evenly distribute the butter through the flour.
Add Dried Fruit: Stir in the currants or chopped cherries, coating them well with the flour mixture.
Mix Wet Ingredients: In a small bowl, whisk together the egg, heavy cream, and citrus zest.
Combine Wet and Dry: Gradually add the wet ingredients to the dry mixture, using a fork to mix until just moistened. Do not overmix—some dry parts are okay.
Form Dough: Gather the dough into a ball and gently press any loose pieces into the dough. Turn the dough 5-6 times to incorporate all dry bits.
Shape and Cut: Transfer the dough to a lightly floured surface. Pat into an 8-inch round circle and score into 8 triangles for large scones (or divide accordingly for mini scones).
Prepare for Baking: Place the scones 2 inches apart on a parchment-lined baking sheet. Lightly brush the tops with heavy cream.
Bake: Bake for 12-15 minutes, or until the tops are golden.
Cool and Serve: Let cool slightly or enjoy warm with butter and lemon curd.
Storage: Store in a sealed glass Pyrex container at room temperature for up to 3 days… though they likely won’t last that long!
Lemon Curd
Ingredients:
3 large eggs
2 tbsp grated citrus zest (Meyer lemons, yuzu, or lime for lime margarita pie)
1/3 cup pure maple syrup
1/2 cup fresh citrus juice
6 tbsp melted coconut oil
Instructions
Whisk Ingredients: In a small stainless steel saucepan, whisk together the eggs, citrus zest, and maple syrup.
Cook Gently: Cook over low heat, stirring constantly, until the mixture begins to thicken (about 10-12 minutes). Do not cook over high heat to avoid curdling.
Add Juice & Oil: Slowly stir in the fresh citrus juice and melted coconut oil while continuously whisking. Continue to cook until the curd is thick enough to coat the back of a spoon (approximately 10-12 more minutes).
Check for Doneness: Stop stirring and look for large, slow bubbles—this indicates the curd is finished.
Cool & Strain: Remove from heat and strain through a fine mesh sieve into a heatproof glass bowl or jar to catch any bits of cooked egg.
Refrigerate: Allow the curd to cool completely before sealing. Refrigerate for up to 5 days.
Serving Suggestion: Enjoy with classic citrus cream scones!
