I got up at 5:30 a.m. for a swim off Sandy Cove before jumping on 95 North to bake and arrange flowers for a baby shower in Maine. Brett and Garrett will celebrate the arrival of their first child in mid-September! A group of us gathered from 2-4 p.m. – perfect for a summer tea in honor of the special event. Included on the menu: mini cranberry scones with lemon curd.
CRANBERRY SCONES WITH LEMON CURD – Makes 18 extra small biscuits
1 cup (6 oz.) GF flour mix (yours, ours, or Trader Joe’s), plus 1-2 tablespoons extra for kneading the dough
1/4 cup (2 oz.) granulated sugar
1/8 cup (.75 oz.) almond flour (remember you can make your own in a coffee mill)
1 1/2 teaspoons baking powder
1/2 teaspoon xantham gum
1/8 teaspoon sea salt
2 tablespoons cold unsalted butter
3/4 – 1 cup dried cranberries
1 egg yolk
scant 1/2 cup heavy cream
1 tablespoon grated or “granulated” maple sugar
1. Preheat the oven to 425F and line a large baking sheet with parchment paper
2. Measure the dry ingredients into a medium sized mixing bowl. Whisk to blend.
3. Grate the butter into the flour mixture and incorporate with a fork or with one’s fingers.
4. Stir in the dried cranberries so they’re coated with flour
5. Separate the yolk into a 1 cup glass measure and add enough heavy cream to make 1/2 cup (4 oz.). Stir with a whisk or fork to blend.
6. Add the cream to the flour mixture – stir to form a still dough. Add 1-2 teaspoons more cream if the dough doesn’t come together.
7. Turn the dough onto a GF floured surface and knead 3-4 times. Divide into three equal portions and pat into 3/4 inch rounds.
8. Pat each round with any cream remaining in the cup measure, sprinkle with the maple sugar, cut into 6 equal wedges, and space evenly on the baking sheet.
9. Bake the scones for 12 minutes or until lightly browned on top.
4 large organic eggs
1/2 cup (4 oz.) granulated sugar
zest of one organic lemon
2/3 cup fresh lemon juice (about 3 medium large lemons)
1/2 cup (4 oz.) unsalted butter, cut into pieces
1. In a medium sized heavy sauce pan beat together the eggs and sugar until light and frothy.
2. Add the lemon juice, lemon zest, and butter and cook over a medium low heat, whisking constantly, until the mixture thickens: 5-7 minutes, perhaps a little longer.
3. Stir through a sieve to remove the bits of zest if you want a very smooth (curd).
4. Set aside to cool slightly before transferring to a glass bowl and covering with waxed paper. Refrigerate as soon as the lemon curd is lukewarm. Serve chilled.