Raspberry Scones with Raspberry Lime Curd

Raspberry Scones Recipe, Raspberry Lime Curd Recipe

Raspberry Scones with Raspberry Lime Curd

Berries and summer…it is a match made in heaven. Sweet, delicious berries ripened in the warm sun…bursting with flavour, vibrant in color, they epitomize summer for me. 

More often than not, the berries of summer are hard-earned. Normally, to get hold of these luscious orbs, there is battle royal with  bush or bramble; this explains why so many go straight into a greedy little mouth.  Anyone who picks summer berries deserves a belly-full.

Berry pickin’ can be a dangerous business (some more hazardous than others), what with the possibilities of bein’ stuck with thorns and/or eaten alive by ticks, chiggers or bears.  I’m here to tell ya’, berry pickin’ is not for the faint of heart!*


I’ve made raspberry curd a bunch; paired with these scones, you might as well confiscate my spoon and just hand me a shovel!  I’d also advise watching out for the flailing elbows as others try to get there first…it can be a war zone.

P~

*Instead of berry pickin’ yourself, you could just buy them at the market and miss all the fun and soakin’ of your wounds in Epsom salts.

Raspberry Scones with Raspberry Lime Curd
 
Raspberry Scones paired the Raspberry Lime Curd...perfect for a brunch menu. Or a special treat with your coffee. They are best eaten the day they are made.
Author:
Serves: 8 scones
Ingredients
  • FOR THE RASPBERRY CURD:
  • 8 tablespoons unsalted butter
  • 1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
  • 6 large egg yolks, lightly beaten
  • ¾ cup sugar
  • Pinch of salt
  • 3 teaspoons fresh lime juice
  • FOR THE SCONES:
  • 2 cups flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons chilled butter (cut into pieces)
  • 1 large egg (lightly beaten)
  • 1 teaspoon orange extract
  • ½ cup plus 4 tablespoons heavy whipping cream
  • 1 cup raspberries
  • FOR TOPPING THE PRE-COOKED SCONES:
  • 1 egg, beaten
  • 1 tablespoon heavy whipping cream
  • sanding sugar
Instructions
  1. FOR THE RASPBERRY CURD:
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the raspberries, egg yolks, sugar and salt.
  4. Cook, mashing the berries with your stirring spoon.
  5. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Some people strain the curd through a coarse strainer to remove the seeds. I don't. I like the seeds.
  6. Stir in lime juice to taste.
  7. Cool to room temperature; the curd will continue to thicken as it cools.
  8. Cover with cling wrap, pushing the wrap down to the surface of the curd, with no air pockets. This prevents a skin from forming on the curd.
  9. Refrigerate until ready to serve.
  10. FOR THE SCONES:
  11. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  12. Cut the butter until it looks like coarse crumbs.
  13. Gently fold the berries into the flour, butter mixture.
  14. In a small bowl combine the cream, beaten egg, and orange extract; mix well.
  15. Gently fold into the flour mixture and stir till just combined; do not over-mix.
  16. Pour out onto a lightly floured surface and fold over several times, being careful of the berries. (Not a hard knead)
  17. Pat into a circle approximately 7" round and about 1½" thick.
  18. Cut the circle into eight pie shaped wedges.
  19. Place on a baking sheet, lined with parchment paper.
  20. Beat the topping egg and cream together and brush on top of scones.
  21. Sprinkle with sanding sugar.
  22. Bake in a 400-425 degree oven on the middle rack for about 20 minutes, or until golden brown.

Curd ingredients…

At the beginning of the stirring process…

Beginning to set…

Devour time…

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Baking, Breads, Brunch, Condiments, Sauces. Bookmark the permalink.

2 Responses to Raspberry Scones with Raspberry Lime Curd

  1. pat delashmit says:

    Picked our first raspberries today. Not enough for a scone recipe but nonetheless tasty.
    Printed the recipe for scones and lime curd–great format. By the way your pictures are terrific.

    • P~ says:

      Pat…I was just thinking about you! So happy you found the post…and printed it! I did that feature just for you!

      Thanks for the compliment about the photos…I’m working on trying to make them better.

      P<3

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