*  Exported from  MasterCook  *
                    Edinburgh Tearoom Scones/Lemon Curd
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dessert Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cup           Flour
    2      teaspoon      Baking powder
      1/4  teaspoon      Baking soda
      1/2  teaspoon      Salt
    6      tablespoon    Butter (use the real thing)
      1/2  cup           Buttermilk
    1      lg            Egg
      1/2  cup           Raisins -- Or Currents
                         LEMON CURD-
    4      lg            Eggs
    1      pinch         Salt
    1 3/4  cup           Sugar
      1/4  cup           Butter (real)
    2      tablespoon    Lemon peel
      1/2  cup           Lemon juice -- fresh
 For 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.
   For 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.
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