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. . .
My neighbor Kim gave me a somewhat cheater version of lemon curd. Classic lemon curd is just lemon, sugar, and butter. This has eggs and cornstarch in it too - less expensive and maybe easier to make? I don't know - we like it so much I never made the classic stuff.
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
1/4 c. lemon juice
Cut into chunks:
1/4 cup butter
Add the butter to the saucepan and stir over low heat until thickened and bubbly.
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.
Cook and stir for 2 minutes - no longer or the egg could curdle.
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