You can use a homemade lemon curd for these, or just one you bought - they really impress guests... From my lovely "Breast Wishes" cookbook http://www.breastfriends.ca/
- Mix flour, sugar and baking powder. Cut in butter, then stir in buttermilk and ginger. Form into a ball, then divide in half.
- Line a pie plate or pan with greased foil. Place half the dough on foil and pat into a 7 inch circle, creating a pie crust effect.
- Cover with lemon curd, then cover with other circle.
- Fold up edges and seal really well, then sprinkle with sugar.
- Bake at 400 F for 20 - 25 minutes.
We'd give more stars if we could! The lemon and ginger coupled with the sprinkle (mine was a heavy sprinkle ;)) of sugar on top was the perfect combination of sweet and tart. It was so easy to make too, but looks very impressive. Mine took 30 minutes to bake in my oven and the only thing I'll do differently next time is not use a deep-dish pie plate. A baking sheet will provide ample room for your fingers to grasp the dough underneath to pull it up & seal it. I think I'd also pat the bottom about 8 inches around to give a little extra dough to pull up on. But those are very minor details for convenience sake. :) Thanks for sharing this recipe, Cadillacgirl. We already can't wait to try this technique with other flavor combos! :D Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!
Very good! I used the lid to my flour container to shape the dough and it worked well. I had a bit of trouble sealing the edges since I got the curd too close the edge, but even though a bit drizzled out during baking, it was good. It need more time to bake, but ovens vary. The chocolate is fabulous. I will be making this again!
Divine!! The lemon curd filling against the light ginger scone is palatal delight. Made as written cutting down to serve two and wish I had made the full batch, guess that means I will have to make again next weekend (wink). Like other reviews did find the dough very wet to the point of finding a little hard to shape but did not add more flour. This recipe is a keeper that I am looking forward to making often. Thanks for the post.