This is a recipe we did for Spa Week during the Royal Wedding, but I thought I would revisit it because who doesn’t love a good scone.   Or Kate Middleton for that matter.

FACTS ABOUT SCONES

*  Scones is actually pronounced Sc-ahns, which rhymes with John.  Thanks Rosie Pope!

*  Scones although still British actually came from Scotland.

*  Scones can be eaten anytime of the day, but are usually served at breakfast or with Afternoon Tea.

*  Scones are served with jam, butter, lemon curd, and clotted cream.

*  Scones are delish!

This recipe has been taken from the Queen of English Cooking herself, Nigella Lawson and in true Chefanies “healthier cooking” fashion we turned it into a more dainty and light version. We substituted whole wheat flour for the All Purpose Flour and used low fat buttermilk but by all means go ahead and use the whole fat products if you please. We also made them mini because everything looks cuter when it is small. We used Currants because they are high vitamin C and antioxidants which is great for keeping you looking young!

Cheerio!

CURRANT SCONES

Makes about 20 mini scones

INGREDIENTS

• 3 cups whole wheat flour
• 2 heaped tsp baking powder
• pinch of salt
• 4 tbs butter
• 1 ½ cups low fat buttermilk
• 1 cup dried fruit (currants & chopped apricots work well)

 DIRECTIONS

1. Preheat the oven to 450F Place the flour salt & baking powder in the food processor & whirl together. Add the cold butter (in pieces, not whole) until the mixture is fully integrated & resembles fine breadcrumbs.

2. Shake the buttermilk. Place the flour/butter mixture into a large bowl. Add the buttermilk and dried fruit.  You may need to add a little more buttermilk. The mixture should be a little wetter.

3. Place the mixture on a floured bench & gently pat out into shape with a quick knead (only 5-6 times) & use small round glass & cut out rounds. I used a juice glass.

4. Bake at 450F for about 10 mins.

LEMON CURD

INGREDIENTS

*  3 to 4 tablespoons lemon zest (rind)
*  1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)
*  1 1/2 cups granulated sugar
*  6 tablespoons salted butter, cut into pieces
*  3 eggs, lightly beaten

DIRECTIONS
1.  Zest the lemons using a zester or a peeler
2.  Juice the lemons after removing the zest.
3.  In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
4.  Bring just to a boil.  Then reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.
5.  Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
6.  It will continue to thicken