Teacher’s Ta­ble

Yoga Journal - - Contents -

Yoga teacher Noah Mazé shares his fa­vorite hol­i­day recipe for splurge­wor­thy scones with lemon curd.

Yoga teacher Noah MazŽ, founder of Yoga­mazŽ yoga school in Los An­ge­les, shares his fa­vorite scone recipe. Make a whole batch to share with loved ones over the hol­i­days, or bake a few to en­joy now, and freeze the dough for later.

cream scones with lemon curd


“I love these scones along with a cup of tea or cof­fee for brunch. They have a crumbly, melt-in-your-mouth texture, and the lemon curd adds just the right blend of sweet and tart fla­vors. The curd tastes best when chilled for a few hours, so I rec­om­mend mak­ing it a day prior to bak­ing the scones.”

4 eggs, di­vided 2½ sticks cold but­ter (10 oz), di­vided 1¼ cups sugar, di­vided ½ cup lemon juice and 1 tbsp lemon zest 4 cups flour 2 tbsp bak­ing pow­der 1 tsp salt 1 cup cur­rants 1 pint heavy cream (I use heavy whip­ping cream) 2 tbsp turbinado sugar

In a bowl, whisk 3 eggs. In a heat­proof mix­ing bowl, add 1 stick but­ter, 1 cup sugar, lemon juice, and zest. Gen­tly sim­mer wa­ter in a dou­ble boiler or a saucepan. Place bowl over wa­ter (not touch­ing wa­ter); stir un­til but­ter melts. Add whisked eggs slowly to mix­ture, whisk­ing un­til curd is creamy and thick­ens enough to coat the back of a spoon, 8–10 min­utes. Re­move from heat and cool for an hour, stir­ring oc­ca­sion­ally. Pour into a jar and re­frig­er­ate un­til ready to use. Serve lemon curd cold to ac­com­pany warm scones. Heat oven to 425¡. In an­other bowl, com­bine flour, re­main­ing ¼ cup sugar, bak­ing pow­der, and salt. Cube re­main­ing 1½ sticks but­ter and add to bowl. Use a pas­try blender to cut but­ter into dry in­gre­di­ents un­til but­ter is the size of peas. Stir in cur­rants. Add cream and cut it in with the pas­try blender, then knead dough gen­tly un­til it all holds to­gether (do not over­mix). Spread dough out onto a clean counter, press it all to­gether, and di­vide into three balls. Shape each ball into a disc, about 1.5 inches thick. In a sec­ond bowl, whisk re­main­ing egg. Brush each disc with egg and sprin­kle with turbinado sugar. Cut each disc into eight tri­an­gu­lar pieces (like you would cut a pie). Bake on an un­greased, dou­ble-bot­tomed cookie sheet un­til springy to the touch and lightly browned on the bot­tom, 18–20 min­utes (or freeze dough for up to 6 months). Place scones on wire racks to cool, 5 min­utes. The scones are best when eaten fresh, but can keep for 2 days at room tem­per­a­ture.

NU­TRI­TIONAL INFO 307 calo­ries per serv­ing, 18 g fat (11 g sat­u­rated), 33 g carbs, 1 g fiber, 4 g pro­tein, 180 mg sodium

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