March 14th (3.14) Fresh Ginger, Lemon Curd Filled, Pie (For Pi-Day)

Their Picture

The Picture From The Web Page where I acquired this recipe .

This was a quick, fun, breakfast recipe that I made this morning in honor of (PI-DAY).

I do always make breakfast and this morning was not only PI-DAY but also the first day of Eastern Daylight Savings time. Last night Evelyn stayed out till near midnight helping her Red Cross Chapter settle up the Silent Auction Event they held. Jane, Evelyn's sister, and I stayed here at Davidson Street and played 'The-Game-Of-GO' and talked about politics.

We set all our clocks forward after Evelyn returned from the Red Cross event. This morning when I woke up and looked at the clock it said seven thrity and it was just getting light. Well that is 'over-sleeping' for me but I did got to bed around 2AM (EDT).
2 cups Gold Medal® all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup firm butter or margarine
2/3 cup buttermilk
1 tablespoon grated gingerroot
1/2 cup lemon curd
A Sprinkle of coarse or granulated sugar, if desired
1. Heat oven to 400°F. Lightly grease cookie sheet.
2. Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
3. Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
4. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.
The Ingrediants
The Ingrediants.
Sadly I used 3 tbls instead of 3 tsps of baking powder. But it was still good. I look forward to doing it right.
After Mixing
After mixing and applying the lemon curd.
The Ingrediants
Roll out the other half of the dough.
That rolling pin was a Christmas present from Anna.
After Mixing And Applying The Lemon Curd To 1/2 The Dough
Apply the top of the scone.
I did notice how the dough was not behaving itself properly and was way too crumbly. And in my defense I knew three tablespoons was way too much. But you know how sometimes you can look right at something and get it wrong. (I do this all the time when writing computer programs.) This was an instance of that sort of thing.
After Cooking For 20 Minutes
After cooking for 20 minutes.
Cut Into Eight Slices that would be PI/8
One slice for each of us, Jane is visiting Evelyn and me this weekend.

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This page last updated Sunday, March 14th 3:55:35 pm 2010 "3.141592658"