Okay, so my last post was about making scones and lemon curd at school. I brought the recipe home and made them for breakfast today. They were a total success, so I wanted to share them with you. By the way, the lemon curd should be made the day/night before, because it needs to chill.

Lemon Curd

2 1/2 t. finely grated fresh lemon zest

1/2 c. fresh lemon juice

1/2 c. plus 3 T. sugar

2 large eggs

pinch of salt

1/4 cup plus 3 T. unsalted butter, cut into tablesp0on pieces

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1. Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan.

2. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 min. (that means whisk until it starts bubbling, then whisk for ten minutes.)

3. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

Cooks’ note: Makes about 1-1/2 cups. Lemon curd keeps, covered and chilled, 1 week.

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Cream Scones

2 c. unbleached all-purpose flour

1 t. cream of tartar

1/2 t. baking soda

1/2 t. table salt

1 T. granulated sugar

4 T. unsalted butter, chilled adn cut into 1/2-inch pieces

3/4 c. heavy cream

2 large eggs, lightly beaten

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1. Preheat oven to 450 degrees.

2. Sift first 5 ingredients into large bowl.

3. With pastry blender (but I used a fork, either works well), cut butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

4. Make a well in the center of mixture and pour in heavy cream and eggs.

5. Blend ingredients together with a rubber spatula into a soft, slightly wet dough.

6. Turn dough onto a well-floured work surface.

7. Form the dough into a disk and cut the disk into eight pieces.

8. Separate each of the sections.

9. Bake until scones are lightly brown, 10-12 minutes.

10. Serve immediately.