The afternoon started off full.
We were tired and sat on the kitchen stools together.

“What should we do now?”

“I don’t know. Let’s make scones!”

So, we quickly whipped up a batch of Lemon (of course) Cream Tea Scones.

You see, we both just adore the crumbly texture and not so sweet goodness of the English baked good.
And these, with the added lemon zest, were just perfect ~ sort of.

“I feel like they’re sort of bland.”

“Me too. They are perfectly sweet…but just blah.”

“They need Raspberry Curd.”
(We had just finished perusing the floor of Williams Sonoma earlier that day, eyeing the curds and cooking utensils).

Needless to say, raspberries no longer sat on the refrigerator shelf, but the lusciously plump and pleasingly tart blackberries that called our names more than fit the bill.

Sometimes life is just too easy, right?
(I can’t believe I just said that)

Lemon Cream Tea Scones:

3 Tbsp sugar
zest and juice from 2 lemons (1/4 cup juice)
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, cold and cut into chunks
3/4 cup heavy cream

Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper or a Silpat mat. 

Combine lemon zest and sugar. Add flour, baking powder, and salt and combine.

Drop chunks of butter all over the top of the mixture and beat on on low speed with a hand or stand mixer until the butter is evenly dispersed into flour and is the size of small peas.

Pour the lemon juice and cream into the bowl. Mix until dough just comes together. It should be thick but still moist.

Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on the prepared cookie sheet, leaving an inch or so between each scone.

Bake at 400 degrees for 15-17 minutes, or until golden brown.

Blackberry Curd:

6 oz fresh blackberries
1 large egg yolk
1/2 cup cane sugar
2 Tbs. butter
2 tsp. cornstarch
a pinch of salt

Combine all ingredients in small saucepan over medium heat. Whisk constantly until thick and beautifully silky.

Cool before serving over scones.