Orange WholeWheat Scones

This was originally taken from a book called "From the Kitchen of the Two Sisters"

2 ½ c. whole wheat pastry flour
1 Tbsp. Baking powder
½ tsp. Salt
½ c. butter
2 T. honey
¼ c. orange juice
2 tsp. Grated orange rind
¼ c. milk

Sift together dry ingredients. Cut in butter and mix with hands until it resembles coarse crumbs. Combine wet ingredients and add to flour mixture. Knead dough lightly and cut out. Bake at 400 for about 15 minutes.

Sour Cream Scones

These are the scones that Kate served with the Lemon Curd and clotted cream. They are absolutely wonderful fresh out of the oven.

2 c. flour
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. sugar
5 Tbsp. butter
1 c. sour cream

1 egg yolk (use egg white to glaze)

Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in butter and mix with fingers until it resembles coarse crumbs. Combine sour cream and egg yolk. Add to flour mixture. Stir just until moist. Knead lightly 10-12 times. Pat dough out and cut with scone cutter. Mix egg white with 1 Tbsp. water. Brush scones with egg white and sprinkle with sugar. Bake at 425 degrees 13-15 minutes. Serve warm. Makes about 9-15.

May add any of the following: currants, lemon zest, ,orange zest, dried cherries, chocolate chips, dried cranberries, etc.

(Note: picture above also shows the Orange Wholewheat Scones)

Clotted Cream

This recipe comes from Kate's mother, LuAnne (see Lemon Curd).

8 oz. cream cheese, softened (not low fat)
1 c. heavy whipping cream
1 Tbsp. powdered sugar
¼ tsp. vanilla

Beat cream cheese and whipping cream with mixer until thick. Stir in sugar and vanilla.

Lemon Curd

This recipe came from Kate, a childhood friend of mine. Kate had me to tea one afternoon when our lives re-connected in adulthood and she prepared the most delightful tea of fresh scones, homemade lemon curd, and clotted cream. I took home all the recipes. The Lemon Curd comes originally from "Diane" in Yorkshire. Kate's parents were there on a visit and stayed at Diane's Bed and Breakfast.

½ cup butter
1 cup sugar
3 lemons
5 egg yolks or 3 eggs

Melt butter and sugar in a double boiler. Add grated rind and juice of 3 lemons. Add eggs and cook (stirring) 25-30 minutes or until thickened. If eggs become lumpy, process in blender. Keeps 3 months in the refrigerator.