The weekend of Thanksgiving, we had 5 family members visiting us in chilly Chicago. Thus, there was a lot of cooking, eating, and drinking. I was in a menu-planning flurry the week before the big holiday, not just for the Thanksgiving meal, but also for every other meal that weekend. And it was that planning week that one of my favorite blogs, Alexandra's Kitchen, posted the recipe for Tartine Bakery's Current Scones and Lemon Cream.
Upon reading the recipe and looking through the pictures, I was hooked. I sent it to my husband's sister to get her thoughts, and she immediately responded that we must make them that weekend.
So Saturday morning of Thanksgiving weekend, she and I made the scones for everyone, and boy were they delicious. Warm and both soft and crunchy, bright pops of currants, just delicious.
But oh, that lemon cream.
I would like to bathe in that lemon cream. In fact, I'm pretty sure I could find an excuse to eat that with almost anything. Posted originally on
Food52 (my new obsession), this lemon cream is so bright, so rich, so creamy. The lemon flavor is so robust, the first bite catches you off guard. And after that first bite, it's hard to stop. You'll find yourself wanting to lick the dish, to get every last bit of goodness.
Since I didn't deviate from the recipe at all, I'm going to point you over to Alexandra's Kitchen for the full rundown, paired with her beautiful photography.
Alexandra's Kitchen: Tartine Bakery's Currant Scones with Lemon Cream
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