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Irish Cream Scones

ingredients

2 cups (200 g) sifted flour
1/4 cup (55 g) sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (75 g) butter (room temp.)
2 eggs, at room temperature
1/3 to 1/2 cup (100 - 130 ml) heavy cream
1/2 cup (75 g) dried currants
Creme Fraiche or Devonshire cream


for the lemon curd

4 tablespoons unsalted butter
1/2 cup (110 g) sugar
1/2 cup (130 ml) fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

method

for the lemon curd

4 tablespoons unsalted butter
1/2 cup (110 g) sugar
1/2 cup (130 ml) fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

for the lemon curd

1. In saucepan, combine all ingredients except lemon peel.

2. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle.

3. Cook until mixture coats back of a spoon.

4. Pour into small bowl and stir in lemon peel. Allow to cool.

5. Good for spreading on scones, poundcake, muffins and biscuits.

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