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Lemon Creme and Apricot Scones with Lemon Curd
Recipe Submitted by the Solglimt on the Water

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots
1 tablespoon, plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted

Preheat oven to 425F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10 inch diameter, 1/2 inch thick round. Cut into 8 wedges. Transfer wedges to large baking sheet, spacing evenly (on parchment paper works nice). Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. l Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool

Lemon Curd

6 large eggs
3/4 cup sugar
1 Tablespon finely grated lemon zest
3/4 cup fresh lemon juice--about 4 lemons
1 stick unsalted butter, cut into pieces

In a medium saucepan whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.

Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine mesh sieve into a bowl. Press plastic wrap directly on the surface of curd, and refrigerate until cool, at least 2 hours and this will keep for 3 days.






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