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?

Lemon Custard Sauce

1 cup sugar

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

In a stainless steel or enamel saucepan (aluminum will give the custard a metallic taste), mix the first four ingredients.

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.

Chill

Lemon Scones

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

Add buttermilk

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