Lemon Curd And White Chocolate Filled Scones Food

LEMON CURD AND WHITE CHOCOLATE FILLED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Lightly spray one cookie sheet with non-stick cooking spray.
• Mix together flour, sugar, baking powder and salt in a large mixing bowl.
• Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
• Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
• Divide dough in half.
• Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
• Spread lemon curd over dough to within 1/2-inch of edge.
• Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
• Gently pinch edges to seal.
• Sprinkle top with coarse white sugar, if desired.
• Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
• Let cool for 5 minutes before drizzling melted white chocolate over top.
• Topping:.
• Melt white chocolate and drizzle over top of scones in a zig-zag design.
• Cut scones into wedges.
• Serve warm or at room temperature.
• Store scones in an airtight container at room temperature.
• *Note:.
• Melting Chocolate.
• Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
• Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
• Stir chocolate constantly while melting to keep the temperature consistent throughout.
• TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

LEMON CURD MUFFINS

Steps:

• Heat the oven to 190oC/375oF/gas 5. Line a 12 whole muffin tin with paper cases.
• Sieve the flour into a bowl mix in the sugar
• mix together the egg, sunflower oil, milk and vanilla extract in a bowl
• Make a well in the flour and sugar mix add some of the liquid mix into the centre of the well in the flour mix then stir in (this helps the dry and wet mixes mix together) continue to stir in the wet mix to the dry mis to make the muffin batter add some juice of a lemon stir it in.
• fill the muffin cases half full withthe batter then place 1 tsp of lemon curd on top then top up the muffin cases with remaining muffin batter.
• place in the pre heated oven on the middle shelf DO NOT SLAM the door. Bake for 10-15 minutes until risen and firm.
• For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on the melted lemon curd top of each muffin and dip the tops of each muffin in the sugar to coat the tops.
• If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.
• The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.
• Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.
• Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture. Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.
• Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.

LEMON-FILLED FRESH GINGER SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet.
• Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
• Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

LEMON CURD FILLING

Steps:

• In a non-reactive saucepan, whisk yolk and sugar until well combined.
• Add remaining ingredients except lemon zest.
• Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
• DO NOT ALLOW TO BOIL.
• Pour through strainer, stir in zest.
• chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.