Lemon and Lavender Scones with Lemon Curd

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I am the number one fan of Victoria Magazine! Years ago I stumbled upon the first issue in a doctor’s office waiting room and I have been enamored ever since. This beautiful magazine with gorgeous features and breathtaking styled photoshoots speaks to my soul. I anxiously await every issue knowing my favorite magazine will not disappoint, each issue is a visual delight, from the articles to the recipes.  

I’ve made many of the recipes featured in Victoria and I find their recipes simple to duplicate, achieving the same results as the magazine. This is not always the case when you attempt a recipe from a magazine. Many times I have been disappointed with my results and I am a good cook. Not with Victoria!

I love Victoria’s tag line, “For lovers of charming homes and gardens, decorative touches, and world travel, Victoria nourishes the feminine soul and promises a return to loveliness.”

Below is the recipe for Lemon and Lavender Scones from Victoria Magazine the May/June 2020 issue.

 

Lemon and Lavender Scones with Lemon Curd

2 cups self-rising flour*

¼ cup of sugar

¼ cup cold salted butter

2 teaspoons dried culinary lavender

1 teaspoon fresh lemon zest

½ cup cold heavy whipping cream

1 large egg

½ teaspoon vanilla extract

Lemon curd

Garnish: fresh culinary lavender flowers

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine flour and sugar, whisking well. Using a pastry

blender, cut butter into flour mixture until mixture resembles coarse crumbs.

Add dried lavender and lemon zest, stirring well.

In a small bowl, combine cream, egg, and vanilla extract, whisking well.

Add cream mixture to flour mixture, stirring to combine. Continue to bring

the dough together with hands. (If the mixture seems dry, add more cream, 1

a tablespoon at a time, until uniformly moist.)

Turn out dough onto a lightly floured surface, and knead lightly 3 to 4 times.

Roll dough into an 8 inch round and to a ½-inch thickness. Cut into 8

rectangles.

Bake until edges are golden brown and a wooden pick inserted

in centers comes out clean, about 15 minutes. Remove scones to a wire

rack, and let cool completely.

Garnish with creamed honey lavender flowers, if desired.

Lemon Crud

3 egg yolks

1/3 cup granulated sugar

2 teaspoons lemon zest

1/4 cup strained lemon juice

1/4 cup unsalted butter, cubes

In a small heavy saucepan whisk, together, lemon zest, and lemon juice

until blended. Add butter; cook over medium heat, whisking constantly, until

the mixture is very thick and the thermometer reads at least 175, about 10 minutes.

Do not boil, Immediately remove from heat.

Strain through a fine-mesh side into a small bowl. Press plastic wrap

onto the surface, and let cool for 15 minutes. Refrigerate until serving, at

least 1 hour.

*If you have all-purpose flour add 3 teaspoons baking powder and 1

teaspoon salt.

Enjoy!

 

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