Ahhh…citrus in Spring. Fresh, vibrant, and beautiful. You already know that I’m a sucker for pretty much anything citrus-related– just take a look at these and this… and these… and this…and this..and these…and these…and this… Wow! I didn’t realize I was that big of a sucker for citrus! Well, you get the point. Another great way to indulge in these brilliant fruits is by making curd. I know, the name doesn’t sound very appealing, but think of it more as a silky, citrus pudding. Much better.
Today’s dish relies on my favorite citrus curd recipe. It’s foolproof. You can use any type of citrus (lemon, grapefruit, and lime work too!), and it’ll turn out perfect every time. Personally, I love lemon curd the best, but Radd is a big fan of orange, so this batch was for him.
One of the best things about curd is that it’s so versatile. It’s a great topping for shortbread or toast. I often fill white cupcakes with it and top them with a beautiful meringue frosting. And of course, it is perfect paired with classic scones, the second recipe for today’s dish. You know the kind I’m referring to– the one’s that aren’t fussy or fancy. The ones that go with anything. Jam and clotted cream, anyone? Spread a little fresh citrus curd on a scone, pour a cup of coffee, and take in the Spring morning. Perfect.
The Recipe: Orange Curd with Classic Scones
6 tablespoons (3 ounces) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup fresh orange juice
2 teaspoons grated orange zest
In a small bowl, combine the eggs and egg yolks and lightly beat, set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the butter and sugar. Beat for about 2 minutes. Slowly add the eggs. Beat for 1 minute. Pour in the orange juice and continue to mix. The mixture will look curdled — this is fine, it will smooth out as it cooks.
In a medium heavy-bottomed saucepan, cook the mixture over low heat until it begins to look smooth. The curdled appearance will disappear as the butter melts. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, between 10-15 minutes. It should leave a path on the back of a spoon and a thermometer should read 170°F. Do not let the mixture boil.
Remove from heat. Stir in the orange zest. Transfer to a bowl and place plastic wrap against the curd to keep a skin from forming. Place in the refrigerator. The curd will thicken as it chills. It will last in the refrigerator covered for 1 week or frozen for up to 2 months.
(Makes 8-10 scones)
2 cups unbleached cake flour (11 ounces), plus more as needed
1/2 teaspoon kosher salt
2 teaspoons baking powder
3 tablespoons turbinado sugar (or anything coarse), divided
5 tablespoons cold butter, cut into pieces
1 egg, lightly beaten
1/2 – 3/4- cup heavy cream, plus more for brushing
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add the flour, salt, baking powder, and 2 tablespoons of the sugar into a food processor. Pulse a few times to combine. Add the butter, and pulse a few more times until the mixture resembles cornmeal. Medium chunks of butter are just fine.
Add the egg and enough of the cream to form a slightly sticky dough. It should stick to your hands a bit, but shouldn’t be overly wet. Adjust cream/ flour as necessary.
Remove dough from food processor and place on a lightly floured surface. With flour on your hands, pat dough into a flat 3/4-inch thick circle. Use a round 2-inch biscuit cutter to cut out scones. Place them on the baking sheet. Brush with cream and sprinkle with remaining sugar. Bake for 9-11 minutes, or until they are golden brown.
Thanks for stopping by Relishing It! Hope you all have a wonderful weekend.