Ruby Red Strawberry Lemonade Biscuit with Lemonade Curd

by: munchkinmunchies.com

2 1/2 cups of all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Toppings: sugar, cream, and prepared lemon curd

1.    Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2.   In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.   Place dough onto a well-floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd.  Makes 8-12 scones.

Lemon Curd: (from Barefoot Contessa)

3 lemons (zest and ½ cup juice)

1 ½ cups sugar

½ cup unsalted butter—Room temperature

4 large eggs

1/8 tsp kosher salt

Zest lemons and add sugar. Mix.

In another bowl cream butter and add lemon sugar mixture. Add 1 egg at a time and then the lemon juice and salt. Mix until combined.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate for up to a week.