Its just not fair!

I am "cursed" with a talent that increases certain numbers I do not want to increase, i.e. the ones on the scale.

Im a cook,
and a dang good one.

Tomorrow is one of my housemates birthdays. I just so happened to have been wanting to make scones since I thawed a jar of my homemade lemon curd during the week. Tomorrow morning we are having a B.Y.O.C. party on the main floor of the house.

B.Y.O.C. = Bring Your Own Cereal

Just so we can keep it simple :)

I told everyone I would make scones though,
and it is 1:47am (why am I up?!)
and I have finished two batches of scones...
and tried one,
or two.

Im giving you the recipe so you can make them and then tell me how good they are.
Also - if Lemon Curd seems daunting, its totally not. Look up a recipe on foodgawker and try it out. It was pretty fun and i made three jars of it from one batch. Finished one in DC with my roomates and just thawed one of the remaining two for the scones.

2 cups flour
1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
2 Tbl. of sugar for sprinkling on top

Preheat oven to 400 degrees. Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 15 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack.

(I added a little more vanilla, but thats just me)

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