YOGAJOURNAL.COM / 36 / DECEMBER 2017
PHOTO: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC; HEADSHOT: JAKE LAUBTreat yourself
Yoga teacher Noah Mazé, founder of Yogamazé 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
MAKES 24
“I love these scones along with a cup of tea
or coff ee for brunch. They have a crumbly,
melt-in-your-mouth texture, and the lemon
curd adds just the right blend of sweet and
tart fl avors. 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 fl our
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 fl our, remaining ¼ cup sugar, bak-
ing 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 sodiumTEACHER’S TABLE
LIVE WELL