Almond Cranberry Scones with Lemon Curd

Taste just like Starbucks but better with the lemon curd.

Scones:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen (all I ever have is salted butter and all was fine)
1/2 cup dried cranberries
1/2 cup sour cream
1/2 t almond
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones. The batter needs to be well mixed but do not try to get it smooth – scones are supposed to look crumbly.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool.

Variations!!
Cranberry-Orange Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Cherry-Almond Scones
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
From: http://allrecipes.com/recipe/simple-scones/

Optional (but not so optional) scone glaze:
2 cups confectioners sugar
1/2 t almond
A bit of water

Combine and drizzle over cooled scones.

Lemon curd:
3 lemons
1.5 cups Sugar
3 eggs
1/4 lb unsalted (I never have this so I used salted and it was fine) butter, room temperature
1/2 cup lemon juice (2-3 lemons)
1/8 t salt

Lemon curd:
Grate the zest off the 3 lemons and put them in a food processor With the sugar and make sure it’s well blended (just fits in my little one). Cream the butter and add the sugar lemon mixture. Add eggs one at a time and the lemon juice mixing until combined each time.

Put into a saucepan over low heat for about 10 minutes stirring until it hits 170 degrees. Cool after that to serve.

From: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html

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