I realized as I made them twice last week that scones are basically biscuits with extras. Huh. I've been making scones for several years without making that connection.
Biscuits are the fastest quick bread I know. I like to have a little race by turning on the oven first and seeing if I can get the biscuits ready to pop in before the oven reaches 425.
But my point is that biscuits/scones are not out of reach for breakfast, if you're awake enough and the children aren't up yet. How lovely to wake to baking breakfast wafting up the steps. . .
Kim's Lemon Curd
Beat in a small heatproof bowl and set aside:
In a medium saucepan, combine:
1/8 tsp. salt
1/3 cup sugar
2 tsp. cornstarch
2 tsp. fine lemon zest (from 1 large lemon)
1/4 c. lemon juice (from 1 large lemon)
Cut into chunks:
1/4 cup butter
Stir some of the hot lemon mixture into the beat eggs, stirring the eggs continuously. This tempers the eggs. Now pour the egg/lemon mixture very slowly into the hot lemon stuff in the saucepan, stirring continuously.
Pour into a glass bowl or jar and refrigerate for several hours before using. It thickens as it cools. Will keep for 2 weeks in the fridge if there are no double dippers adding germs to it!Pin It