This recipe is very flexible! The scone recipe is ideal for freezing and you can bake them off as you need them, straight from the freezer. For easy entertaining you can certainly use straight whipped cream and fruit, but the lemon curd is one of my favourite things and adds a little decadence to this beautiful and simple summer treat.

Shortcake
Makes 12 medium scones

3 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ cup unsalted butter, chilled and cubed
1 cup milk, curdled with 1 tsp of white vinegar or buttermilk
1 tbsp finely chopped candied ginger
1 tsp ground cardamom

*The key techniques for a scone recipe are cold butter and quick mixing. This ensures a light and flaky scone.

In a measuring cup prepare the curdled milk and set aside. Measure out all of the dry ingredients and place in a large bowl. At this point you can cut in the cubed butter. I usually use my fingers as I find it the quickest way to cut the butter into the flour mixture. The final product should have pieces of butter roughly the size of oatmeal. Once the flour and butter mixture is complete, pour in all of the milk and stir through a few times. You will notice that the dough will not be completely mixed. Pour the dough on to a floured board and finish kneading with your hands. Fold over a few times and pat the dough down to about 1 or 2 inches. The thicker the raw dough the higher the scone will bake. For cutting, you can use a round cookie cutter or hand cut into any shape you prefer. Place on a dry cookie sheet and brush the tops with a mixture of 1 beaten egg and a splash of milk. Sprinkle with sugar and place in a 400 degree oven for 20 minutes.


Lemon Curd Mousse

6 whole eggs
2 egg yolks
450 g (1 lb.) granulated sugar
225 g (1/2 lb.) unsalted butter, cubed
2 tbsp lemon zest
6 ounces lemon juice
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2 cups whipping cream
2 tbsp icing sugar
1 tsp vanilla extract

Whisk all ingredients (not including the whipping cream, icing sugar and vanilla) together. Don’t worry about the cubed butter, as it will melt as you start to cook the curd. Place the ingredients in a heavy bottom pot and begin stirring with a wooden spoon over medium heat. The stirring will go on for about 7 minutes. Try not to walk away. You will be rewarded with a beautiful thick lemon curd! As the temperature rises, you will notice that the mixture will start to thicken slightly. The best way to test the doneness is to check the “ribbon.” Lift the wooden spoon out of the curd and drag your finger across the back of the spoon. If the line holds, this indicates a cooked curd. Remove immediately and transfer to a bowl. Place a piece of cling film directly over the curd and let stand. When cool, the finished product is a wonderful pudding texture.


Complete the treat

When ready to assemble, whip the cream, icing sugar and vanilla to a soft peak. Gently fold in lemon curd with a large spatula. Cut the cooled scone in half and layer the lemon curd mousse with your favourite mixture of summer berries.

For an added flare, garnish with fresh mint.

Mina Petrovich operates A Moveable Feast Café & Catering Co. www.amoveablefeastcafe.com

Copyright North Shore Magazine Issue Aug - Sep 07