Wednesday, April 6, 2011

Scones, Lemon Curd, and Mock Devonshire Cream

There’s a misconception that scones are difficult.  How untrue!  You follow the basic rules of making pie crust (which in my opinion IS difficult to make! But the rules are not difficult to follow.)—work with cold ingredients, don’t overwork the dough, and work quickly.  Use real butter and whole milk (cream or evaporated milk may be substituted to make “heavier” scones—I prefer “lighter” scones) .    

Scones are versatile and can be served any time of the day.  My preference is with a cup of tea and at least one friend or family member, time of day is of no consequence.  Great for brunch or dessert!  A plain scone with sugar sprinkled on top is a great homemade strawberry shortcake!  They also make great gifts!   Simply nestle in a tea towel-lined basket along with a jar of jam or lemon curd or some flavored butter.

I’ve included my lemon curd and mock Devonshire cream recipes.  Great served with scones but also great dessert toppings.  Scones may also be eaten plain, with butter (plain or flavored), jelly, jam, preserves, etc.  They are a cross between a biscuit and cookie—they’re similar to a biscuit consistency but somewhat sweet.  They usually have an egg in them, unlike biscuits.   


2 cups all-purpose flour 
1/3 cup granulated sugar 
1 ½ teaspoons baking powder 
½ teaspoon baking soda 
¼ teaspoon salt 
6 tablespoons cold salted butter, cubed 
2/3 cup stir-in option (see below) 
½ cold milk 
1 large cold egg 
1 ½ teaspoons vanilla extract   

Pre-heat oven to 400 degrees.  Stir together dry ingredients. Cut in butter until the mixture resembles course crumbs. Add stir-in option and toss.  In separate bowl combine milk, egg, and vanilla.  Beat until well blended.  Pour into dry mixture.  Stir just until all is moistened.   

Divide dough in half and place half on a floured surface.  Cut into 8 wedges and place them separated on an ungreased cookie sheet.  Repeat with the other half of the dough.  Bake for 18-20 minutes or until done.    

Stir in options: 
Chocolate chips (semisweet, milk, or white) 
Dried cranberries (any dried fruit) 
Blueberries (or any other berries) 
Pecans (I usually use brown sugar in place of white sugar when doing pecan)   

For Gingerbread:  Stir these ingredients in with the dry ingredients:  1 teaspoon ginger, ½ teaspoon cinnamon and ¼ teaspoon ground cloves   

To add lemon or orange flavor, add 1 tablespoon lemon or orange zest.   

Get creative and mix things up.  Such as white chocolate and blueberries (use 1/3 cup of each) or pecan and orange zest.  Yummy!   

You can brush the tops of the scones with some cream and sprinkle with sugar or sugar and cinnamon before baking.   

Lemon Curd   

1 ½ cups sugar 
1 tablespoon grated lemon rind (optional) 
4 large eggs 
1 ½ cups lemon juice (about 6 large lemons) 
¼ cup butter or margarine   

Combine the first three ingredients in a saucepan (beaten well) over medium heat, stirring with a whisk.  Cook until sugar dissolves and mixture is light in color (about 3-5 minutes).  Stir in lemon juice and butter, cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly.  

Remove from heat and pour into a glass bowl.  Cover surface with plastic wrap to prevent a skin from forming.  When cool, refrigerate up to 7-10 days.   

This makes a lot (about 4 cups)—you can easily make ½ or ¼ of the recipe.  It freezes well for about 2 months in freezer bag or container.  I omit the lemon peel and normally use bottled juice.  

Lemon curd is yummy on pound cake and topped with whipped cream, with mixed berries, on ice cream, etc.       

Mock Devonshire Cream   

8 ounces cream cheese, softened 
½ cup real butter, softened 
8 oz. cool whip (use the name brand for best results)
1 teaspoon vanilla   

Mix together.  Refrigerate until using.  


  1. Can't wait to try the lemon curd! I wonder if it can be canned? I'm sure it can, but might have to do a little research to figure out how. Thanks for the ideas!

  2. Let me know if you like it!

    I did research on canning it a few years ago and found directions but it wasn't from a well-known source so I was too chicken to try it. There's enough acid but the eggs in it make me nervous. Also, if you live in the south, be sure your canning method is conducive for our humidity. I've only ever frozen it, which works great!