Vivienne Lorret's Recipe for "Mrs Darden's Lemon Anise Scones"

by Nicole Fischer

Vivienne Lorret‘s brand new Misadventures in Matchmaking series kicks off this week with HOW TO FORGET A DUKE! In this sparkling, witty new trilogy, three sister run a Regency matchmaking agency and every morning their cook, Mrs. Darden, makes her world-famous (ok, fictional-version-of-Regency-London-famous) scones!

Viv created a delicious recipe for Lemon Anise Scones to go along with the story. Now all you scone lovers out there can bake alongside Mrs. Darden and nibble on one while you sip tea and read this charming historical romance! And don’t forget to pre-order Book 2, TEN KISSES TO SCANDAL, for more yummy scones, matchmaking fun, and steamy romance!

Mrs. Darden’s Lemon Anise Scones (with quickie lemon curd)

Ingredients (makes 4):
1 cup ap flour
½ tsp aniseed
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp nutmeg
¼ cup unsalted butter, cold, cubed
3 Tbsp sugar
Zest from one lemon (or 2 tsps)
1/3 cup whole milk

Preheat oven to 375º. Combine dry ingredients in food processor, add butter and lemon zest and pulse until crumbly. Then gradually add milk, pulsing until the mixture forms a ball (to keep the texture light and airy, avoid overmixing). Remove from food processor (the dough will be tacky) and place on a sil-pat (or parchment paper) lined cookie sheet. Gently press dough into a circle (6 to 7 inches), then cut into four wedges. Separate wedges so they have room to expand, then bake for 12 to 15 minutes.

Quickie Lemon Curd
1 lemon, juiced (use the naked, zest-less lemon from the above recipe)
1/3 cup granulated sugar
1 egg
¼ cup unsalted butter, cubed

Put the ingredients into a small sauce pan and whisk frequently over low to medium heat until the first bubbles appear (4 to 6 minutes). Pour hot curd into a bowl. Cover loosely with plastic wrap to cool… or (if you’re impatient like I am) dip a hot scone into the mixture right away.



*This recipe was inspired by the scones in HOW TO FORGET A DUKE and created by Vivienne Lorret*