Try this Edinburgh Tearoom Scones/lemon Curd recipe, or contribute your own.
Suggest a better descriptionRecipe by: Edinburgh Tearoom, Edinburgh SCONES Heat oven to 425~. Sift dry ingredients together. Cut in butter. Add raisins or currents. Mix buttermilk and egg together. Add all at once to flour. Mix with fork just until mixture clings together. Form into ball, turn out on floured surface and knead gently until smooth, not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut with a 2" cutter. Place on baking sheet 1 inch apart. Brush tops lightly with milk and sprinkle with sugar. Bake 10 minutes until golden brown. Serve with Lemon Curd. LEMON CURD Beat eggs in top of double boiler. Stir in remaining ingredients. Cook over simmering water 30 minutes, stirring frequently until thick and smooth. (I do not use a double boiler, but use a low heat and watch closely to prevent burning). When it has thickened, remove from heat. It will thicken more when cooled. Cool, cover and refrigerate. Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast tradition for our family and I give small jars of the Lemon Curd as gifts along with the Scone recipe for friends who bake. Source: Edinburgh Tearoom, Edinburgh Submitted By SJOFNM@AOL.COM On 9 JUL 1995 135557 ~0400
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Serving Size: 1 Serving (3114g) | ||
Recipe Makes: 1 | ||
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Calories: 8370 | ||
Calories from Fat: 2030 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 225.6g | 301 % | |
Saturated Fat 107.5g | 537 % | |
Monounsaturated Fat 70.9g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 4756.3mg | 1463 % | |
Sodium 3509.9mg | 121 % | |
Potassium 3585.4mg | 94 % | |
Total Carbohydrate 1463.4g | 430 % | |
Dietary Fiber 17.1g | 69 % | |
Sugars, other 1446.3g | ||
Protein 176.7g | 252 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8370
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