Cherry Scones and Lemon Curd

Cherry Scones

(32 scones)

Ingredients

1 package Victorian House Scone mix
3 sticks butter
2 cups buttermilk
1-2 cups dried cherries
Instructions
Pour contents of bag into mixing bowl. Cut in 2 sticks of chilled butter, until mixture is fine and crumbly. Stir in 2 cups of buttermilk. Dough will form a soft ballTurn dough out onto floured board or pastry cloth and knead gently 3-4 times.

Divide dough into quarters and shape each quarter into a flattened circle 6-7 inches in diameter, aproximately 3/4 inch thick. Knead in the dried cherries.

Using a biscuit cutter, cut out scones. *Dough may be frozen at this point, to use later. Place scones on parchment-lined cookie sheets. Brush with crean and'or sprunkle with sugar. Bake in preheated oven at 425 degrees for 13-18 minutes, depending on size of scones. Tops should be very light golden brown when done.

Serve warm with butter, preserves, lemon curd and/or clotted cream.
To order scone mix, go to: http://victorianhousescones.com/.

Lemon Curd

Ingredients

1 stick butter

1 cup sugar

juice of 4 med-lg lemons

2 tablespoons lemon zest

5 egg yolks

Instructions

Melt butter in sauce pan. Add sugar, lemon juice and zest. Stir until sugar dissolves. Add egg yolks. Cook over medium heat until thickened, stirring constantly. May be stored in the refrigerator for up to 2 weeks.

Clotted Cream

Ingredients

1 cup heavy cream
1/3 cup sour cream
1 Tbsp. confectioners' sugar

Instructions

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator

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