Lilac Mini Scones with Turmeric Lemon Curd : Nice Pair. Good looking. Tasteful too.
This is unusual combination for the scones but when you start playing with edible flowers, many combinations are opened to be discovered. So, I decided to start playing.
This time, I used lilac blossoms to make these little scones but if you have any other kind of edible flowers, go for it as long as you know they are not chemically treated. Just be careful when adding the petals: do it at the end of the process since they are very, very gentle. Good luck with your creations !
Scones can be kept for a week, at least, in a closed container at room temperature. Serves: 32.
Lilac Mini Scones with Turmeric Lemon Curd
- INGREDIENTS FOR SCONES:
- 2 cups all - purpose flour
- 1 cup lilac blossoms
- Pinch of salt
- 1 egg
- 2 Tbsp lard
- 2 Tbsp cream
- 3 Tbsp sugar
- 3 tsp baking powder
- 1/2 tsp dry lavender flowers, optional
- Ingredients for glaze:
- 1 egg white and pinch of sugar
- INGREDIENTS FOR TURMERIC LEMON CURD:
- 1 cup sugar
- Grated zest of 2 big lemons
- 2 eggs
- 2/3 cup lemon juice
- ¾ stick butter
- ½ tsp turmeric powder
INSTRUCTIONS FOR SCONES:
Mix the flour, baking powder, salt and sugar on a flat surface.
Add the egg, lard and cream and mix together. At the end, add lilac blossoms so the flowers are not beaten very much.
Form the dough into a square, ½ inch thick and spread with a thin glaze. To make the glaze, combine egg white with the pinch of sugar and mix.
Preheat the oven to 180 degrees C/ 356 F.
Cut the dough into 32 little squares ( 1 x 1 inch approx.)
Lay them out on a baking pan and cover with baking paper.
Bake for 15 – 20 minutes.
INSTRUCTIONS FOR CURD:
Mix the eggs and sugar well.
Add the lemon zest and juice and turmeric.
Boil the mixture on medium heat. Mix it while cooking until thick.
Add the butter and mix it well until it melts.
Take the curd away from the heat and cool it at room temperature before putting it into the fridge.
The curd can be kept in the fridge for 7 days. Alternatvely, you can store it in the freezer.
Turmeric is my favorite spice but making well balanced Turmeric Lemon Curd was very challenging because it can be easily overpowered with turmeric slightly bitter, ginger taste. I knew the color shall be amazing, no doubt about that, but I decided to add turmeric bit by bit. This quantity makes it well balanced and fitting to the scones, even if you add some dried lavender into the dough.