SuperBowl Party 2017 Hors D’Oeuvres Part 5 Lemon Scones and a Lemon Custard Topping
I love a nice lemon scone. Add a thick lemon custard topping and you have a fine dessert item. Let’s make a Lemon scone…..Ahhhhhh…where is my coffee?
3 tablespoons cornstarch
⅛ teaspoon nutmeg, preferably freshly grated
pinch of salt
2 cups warm water
4 egg yolks, beaten
4 tablespoons melted butter
¼ cup lemon juice
Slowly stir in the water.
Heat, stirring constantly, on medium-high heat until the sauce thickens.
Whisk a cup of the hot sauce into the beaten egg yolks.
Stir the warmed yolk mixture back into the saucepan and cook for one minute more, continuing to stir.
Remove from the heat and blend in the butter and lemon juice.
2 cups all purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
Zest of 1 large lemon
2/3 cup buttermilk
Pre heat oven to 400F, rack in center position
Parchment paper to cover cookie sheet
In a large mixing bowl place flour, sugar, baking soda, and salt (whisk dry ingredients)
Cut cold butter into small pieces and cut into the dry ingredients the cold butter with a pastry blender tool
The mix looks like coarse crumbs
Add ginger and lemon zest, gently stir into crumb mix
Fold gently until the dough forms ( the texture of a scone is that of short bread so we are gently working this course dough)
Dump mixing bowl onto a floured surface
Knead dough gently and push into a round flat loaf
Cut into pie slices
Place on baking sheet
Brush with cream
Bake 20 – 25 min until golden brown
Transfer to wire rack
Allow to cool