SOUR CREAM SCONES
with Lemon Curd

10 ounces cake flour
10 ounces all-purpose flour
5 ounces granulated sugar
5 ounces unsalted butter, cold and cut up
1 1/4 cups sour cream
4 teaspoons baking powder
1 cup whipping cream
1 cup buttermilk

In a mixing bowl, combine flours, sugar, and butter. Blend with mixer or by hand until mixture is small-sized crumbs. Mix sour cream with baking powder, add whipping cream and buttermilk. Add this to dry mixture, blend until incorporated. Turn out onto a floured board. Knead lightly to smooth out the dough. Pat down to about 3/4-inch high, then cut out with a plain 2-inch round cutter. Place on parchment paper-lined pan and chill for 1/2 hour or freeze to store.

Lemon Curd:
6 ounces unsalted butter
12 ounces granulated sugar
8 fluid ounces lemon juice
6 whole eggs
2 egg yolks

In the top part of a double boiler, place the butter in pan and place over direct heat to melt. Add sugar and lemon juice. Whisk to blend and bring to a boil. Take pan off heat and let mixture cool. Add the eggs and yolks and blend. Place over double boiler and cook for 20 minutes or until mixture thickens, whisking once in a while. Strain through sieve, chill until needed. Lasts about two months refrigerated.
Yieild 1/2 quart.