Monday, November 8, 2010

Meal Idea Monday: Bring them breakfast too!

Gillian has graciously shared her recipes via facebook for her cream scones with lemon curd. She enjoys bringing friends and family dinners, and she brings them breakfast for the next day as well. Isn't that a great idea?! I love it. So here are the yummy recipes for you to try. Thank you, Gillian!!

Cream Scones

2 cups all purpose flour
1/2 tsp. salt
1 Tbsp. baking powder
1/4 cup sugar
1/2 cup dried fruit, chopped ( I use sweetened dried cranberries)
1 1/4 cups heavy whipping cream (CANNOT be substituted!)

For tops of scones:
3 Tbsps. melted butter
Sugar for sprinkling

Preheat oven to 425 degrees. Combine flour, salt, baking powder, sugar, and dried fruit in a mixing bowl. Pour in heavy cream. Stir until just combined. Turn dough out onto a floured board and knead lightly about 7-8 times-do not overwork the dough. Shape into a round about 1 inch thick and cut into 8 wedges. Place on a foil covered baking sheet. Brush tops of scones with melted butter and sprinkle with sugar. Bake for 12-15 minutes until just lightly golden brown.

I like to use a course ground sugar for sprinkling as it looks really pretty! You can also do a scented sugar. You can change up the flavor of the scones as well, here are a few ideas:

Cranberry Orange: Add 1 Tbsp. of orange zest to the batter. Sprinkle scones with an orange scented sugar or glaze them with an orange glaze.

Chocolate Chip: Add 1/2 cup chips...any kind to the batter

Chocolate Cherry: Add 1/2 cup chips and 1/2 dried cherries

Lemon: Add 1 Tbsp. lemon zest. Do a lemon glaze or sprinkle with a lemon sugar.

Lemon Curd

1 cup sugar
1 Tbsp. finely grated lemon zest
2/3 cup freshly squeezed lemon juice
8 large egg yolks
1/4 tsp. coarse salt
1 1/4 sticks unsalted butter, cut into 1/2 pieces

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to to whisk. Pour curd through a fine mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Once cooled, you can spoon into small mason jars. I like to make pretty labels and wrap up in pretty papers and ribbon. Enjoy!

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