*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Biscuits                         Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
    2       ts           Baking powder
      1/4   ts           Baking soda
      1/2   ts           Salt
    6       tb           Butter
      1/2   c            Buttermilk
    1       lg           Egg
      1/2   c            Raisins or currents
                         Lemon curd
    4       lg           Eggs
            pn           Salt
    1 3/4   c            Sugar
      1/4   c            Butter
    2       tb           Lemon peel
      1/2   c            Fresh lemon juice
   Recipe 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.
      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
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