Lemon Curd Scones with ’Clotted Cream’ Soft Serve
AP Flour
2 cups
Sugar
3 tbsp
Baking Powder
1 tbsp
Salt
1⁄2 tsp
Butter, cut into 1⁄4 inch cubes and chilled
5 tbsp
Fresh Lemon Zest
1 tbsp, or more to taste
Crema Lusso
1 1⁄2 quarts
Crema Lusso Lemon-Coconut Curd Sauce (see recipe)
1 1⁄2 cups
Slivered Almonds, toasted
2 cups
Coconut Flakes, toasted
2 cups
Lavender Sprigs
8
Preheat oven to 450 degrees.
To prepare scones:
Pulse flour, sugar, baking powder and salt together in food processor (about 6 pulses). Scatter butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few larger chunks of butter lumber (about 12 pulses). Add lemon zest and quickly pulse once to combine. Transfer mixture to a bowl, stirring in 1⁄4 quart of Crema Lusso with a rubber spatula until dough begins to form.
Turn dough out onto a floured countertop and knead until it forms a rough, slightly sticky ball. Press dough into a 9-inch cake pan. Unmold the dough and cut into 8 wedges. Place wedges on ungreased baking sheet. Bake until the tops are light brown, 12-15 minutes. Yields 8 scones.
To prepare Crema Lusso soft serve:
Pour remainder of Crema Lusso into soft serve machine and churn as per machine instructions. This should yield 1 quart of finished soft serve.
When ready to serve your dessert, plate scones and top with Crema Lusso soft serve. Drizzle with warm Crema Lusso Lemon-Coconut Curd Sauce (see recipe below), and garnish with slivered toasted almonds, toasted coconut flakes and lavender sprig.
Created exclusively for Crema Lusso by Chef Doug Lynch