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Coriander Orange Scones with Lemon Curd

Coriander has a slightly citrus and spicy flavor and pairs very well with orange and lemon.  If you do not like coriander, you can substitute cinnamon and use frozen blueberries and lemon zest. Or, think of any other countless flavor combinations.  Just keep in mind the moisture content of any fruit you add. Also, it is very important that the butter and cream cheese are chilled in this recipe. Adding them room temperature will cause the scones to flatten and the butter to run out. This recipe was adapted from Colorado Collage from The Junior League of Denver. 
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Servings 8 scones

Ingredients
  

Scones (Makes 8 scones)

  • 3 cups all-purpose flour
  • 1/2 cup sugar plus 1 tsp for sprinkling tops
  • 1 tbsp baking powder
  • 2 tbsp ground coriander, plus another tsp for sprinkling tops
  • 3/4 cup unsalted butter, chilled and cut into 1/2 inch pieces
  • 4 oz creamed cheese, chilled and cut up into pieces
  • 1 large egg beaten
  • 1/2 cup buttermilk
  • 1/4 cup orange juice, fresh squeezed
  • 1 orange, zested
  • 2 tbsp milk, for brushing tops

Lemon Curd (Makes about 1¼ cups)

  • 1/2 cup fresh-squeezed lemon juice
  • 3/4 cup sugar
  • pinch salt
  • 2 Large eggs
  • 3 Large egg yolks
  • 4 tbsp unsalted butter cut into 1/2-inch pieces and chilled

Instructions
 

For Scones:

  • Preheat oven to 400 degrees.  Grease a large baking sheet or line it with parchment paper.  In a large bowl, combine flour, sugar, baking powder, coriander and salt.  Add the butter and cream cheese.  Using your hands, coat the butter and cream cheese pieces with the flour mixture and then flatten and press them between your fingers as you incorporate them in. Continue just until the pieces are about the size of pennies.  The mixture will by lumpy.
  • Add egg, buttermilk, orange juice and orange zest and mix 2-3 minutes just until the mixture forms a ball.    
  • Turn dough out onto a lightly floured surface.  Using floured rolling pin, gently roll out to 1/2 inch thickness and pat into a circle.  Do not handle or roll dough any more than necessary to prevent toughness. 
  •  Cut the circle in half lengthwise and then crosswise, and continue until you've cut 8 wedges. Place on prepared baking sheet. Brush milk lightly onto tops of scones and sprinkle with mixture of sugar and coriander.
    scones
  • Bake 10 minutes.  Reduce oven temperature to 375 degrees and continue baking 15 minutes or until golden brown.  Remove from oven and cool on baking sheet 10 minutes.  Remove and cool on wire rack.  Serve at room temperature with curd: recipe below. 
    Sprinkling Sugar on Scones

For Lemon Curd:

  • Heat lemon juice, sugar, and salt in medium saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 1 minute.
  • Whisk eggs and egg yolks together in large bowl, then slowly whisk in hot lemon mixture to temper. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture is thickened and registers 165 degrees, 3-5 minutes. It is important to not overcook the mixture or it will taste eggy.
  • Off heat, stir in butter until melted and incorporated. Strain through a fine-mesh strainer into a medium bowl and press plastic wrap directly on surface. Refrigerate curd until is firm and spreadable, about 2 hours. Curd can be stored in the refrigerator with plastic wrap pressed directly on surface or in a clean jar, for up to 3 days.