Chocolate Chip Scones with Fresh Lemon Curd

Well hello! In order to not be one of those bloggers that writes A TON of stuff before the recipe, let me be brief. I started this year off right, in my opinion, by getting into The Great British Baking Show. Like, where has this show been my entire life? So after going on a binge for a week, and feeling emboldened from watching amateur bakers, I took the time this past weekend to try making two things from scratch that I hadn't before: scones and lemon curd.

I was originally going to make cranberry orange scones, but I couldn't find fresh cranberries and I wasn't in the mood to use them dried. Instead, I opted for chocolate chip scones since I have bags of them in my freezer. I also stopped by Wegmans and picked up some traditional clotted cream the week before in preparation.

I found the two recipes from other websites, so I'll copy, paste, and link them below. The only variation I did was cut my scones into eight triangles instead of 16 rounds. I wanted something filling and less uniform. But overall, I loved how both things turned out. The lemon curd lasts about two weeks in the fridge when in an air-tight sealed container, and it can go on just about anything: granola and yogurt, ice cream, scones, toast or bagels with jam and cream cheese, as a filling in donuts or meringues, over fresh berries and oats. This combo was, hands down, the best decision I made all weekend, 100% inspired by The Great British Baking Show and my revisited love for all things British. I enjoyed my warm scones with clotted cream and lemon curd, and a warm cup of Earl Grey tea from Harney & Sons. Happy baking!

Chocolate Chip Scones by King Arthur Flour

Prep Time: 20 minutes

Bake Time: 20-22 minutes

Yield: 8-18 scones (depending on how you cut them)

2 1/2 cups All-Purpose Flour or Pastry Flour Blend

heaping 1/2 teaspoon salt 1/4 cup sugar 2 1/4 teaspoons baking powder 6 tablespoons cold unsalted butter, cut into pats 3/4 cup heavy cream 2 large eggs 2 teaspoons vanilla extract 2 cups chocolate chips coarse white sparkling sugar, for topping

1. Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.

2. In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder until thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.

3. Whisk together the cream, eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.

4. Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.

5. Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan. (This is the step where I just cut them like a pizza from my round, flattened dough.)

6. Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

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Fresh Lemon Curd by Wicked Good Kitchen

Prep Time: 30 minutes

Cook Time: 25 minutes + 30 min to chill in refrigerator

Yield: 2 1/4-1/2 cups

8 large egg yolks 1¼ cups + 2 tablespoons granulated sugar (will not separate out - can keep in one place, and will add all at the same time) 4½ fluid ounces freshly squeezed lemon juice (4 large lemons) Pinch of kosher or sea salt 1 tablespoon finely grated lemon zest 1 stick chilled unsalted butter, cut into pats

1. Add an inch or so of water to a medium, heavy nonreactive/noncorrodible saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized heat-safe bowl (glass/ceramic, or metal) or top pan insert of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.

2. Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

3. Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue. If you have a candy thermometer, it should be 170 degrees when fully cooked.

4. Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.

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