Blueberry Scones and Lemon Curd Trifle is a creation of mine that I and my whole family are in love with.
Have you seen all of the desserts in a jar on the internet lately? I think they are not only cute, but also very practical. I knew I wanted to have a dessert in a jar for our 4th of July picnic, so I began to search for the perfect recipe. I fell in love with many of the recipes I saw, but I often didn’t have all of the ingredients necessary. So, after searching the refrigerator and the pantry, this recipe is what I came up with.
It is not only portable, it is absolutely delicious! There is something wonderful about the mix of the sweet blueberry and the tart lemon curd.
The blueberry scones could be eaten alone (or with a large amount of butter) of course! The Lemon Curd could be used for many things. I am wanting to give it a try on some vanilla ice cream. Oh heck, I just want to make it again and eat it with a spoon!
The dessert itself was easy to make – I placed chunks of the Blueberry Scones in the bottom of the jar, then I put a heaping spoonful of Lemon Curd on the scones. Top the Lemon Curd with Whipped cream and repeat the process. I created 2 layers. If you had a larger jar, you could make more layers.
- 2 cups all-purpose flour
- 3 Tablespoons sugar, plus more for sprinkling tops
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 6 Tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 Tablespoons sugar, baking powder and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Sir in blueberries and zest. (be careful to not break the berries)
- Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6 inch square about 1 1/4 inces thick. Using a floured knife, cut into four 3 inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 25 minutes. Transfer scones to wire racks to cool.
- I shaped by dough into a circle and then made triangles. It is up to you.
- 3 large egg yolks, strained
- Zest of 1/2 lemon
- 1/4 lemon juice
- 6 Tablespoons Sugar
- 4 Tablespoons unsalted butter, cold, cut into pieces
- Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir the sides and bottom of the pan. Cook until mixture is thick enough to coat the bak of a wooden spoon, 5 to 7 minutes.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. La a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
You might also like these desserts:
Nutella S’mores Cheesecake Cups from Lemon Tree Dwelling
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