Food & Fellowship: Issue V

Aug 3, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

When life gives you lemons, make lemonade, or lemon cake, lemon curd and lemon bread. It’s lemon week!

Lemon Curd & Cream Scones

Lemon Curd & Cream Scones

Lemon Curd

I love to serve lemon curd for breakfast or tea with cream scones, clotted cream, strawberry jam and fresh fruit. But, there is nothing better than right out of the jar!

Yields: 1⅓ cups


½ cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
½ cup sugar
3 large eggs
6 tablespoons unsalted butter, cut into small pieces


Whisk together juice, zest, sugar, and eggs in a medium heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick and the first bubble appears on surface, about 6-7 minutes. Do not overcook.

Remove from the heat and strain into a heat-proof container. To prevent getting a “skin” on the surface of the curd, press a piece of plastic wrap directly onto the surface of the curd. Chill for until at least 1 hour. The curd will hold refrigerated for up to 1 week.

Cream Scones

Put on a pot of your favorite Earl Grey and treat your family or friends. Scones should be enjoyed on the day they are made or freeze them and when you’re ready for a treat, just thaw and reheat for 10 minutes at 300F. This recipe was adapted from Mary Berry.

Makes about 20 scones.


1 pound self-raising flour (see recipe below†)
2 teaspoons baking powder
6 tablespoons butter, at room temperature
5 tablespoons sugar
2 eggs
1 cup milk


Line 2 baking sheets with parchment paper and pre-heat the oven to 400F

Measure the flour and baking powder into a bowl. Add the butter and rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

Beat the eggs together and whisk in the milk. Measure 10 ounces of the mixture and set aside any remaining egg mixture to brush on the tops. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. The mixture should be sticky and on the wet side .

Turn the dough onto a lightly floured surface and briefly knead together just to form a ball. Do not overwork the dough or you will have a tough scone. Flatten the ball of dough out with your hand, or use a rolling pin and roll to a thickness of ½” to ¾”. Use a 2 inch fluted cutter to cut out the scones. Push the cutter straight down into the dough avoiding twisting the cutter so to ensure a proper rise. Gently push any remaining dough together, knead very lightly then re-roll and cut more scones out as before.

Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with lemon curd, clotted cream or strawberry jam and fresh fruit.

† For one cup of self-raising flour combine 1 cup all purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt.

Lemon Cake

Servings per Recipe: 9–12

Lemon Cake


1½ cups milk
1 tablespoon apple cider vinegar
8 tablespoons butter, softened
1½ cups sugar
3 tablespoons lemon juice
2 teaspoons vanilla
2¾ cups flour
1 tablespoon baking powder
½ teaspoon salt


Preheat oven to 350 F

Combine the milk and apple cider vinegar in a cup. Let it sit and curdle for 10 minutes.

Add the butter, sugar, lemon juice, and vanilla to a stand mixer. Using a stand mixer, mix on medium speed for 3 minutes with the paddle attachment until it is light and fluffy.

On low speed, add in the milk mixture.

Add in the flour, baking powder, and salt. Stir on the lowest setting until just combined, about 1-2 minutes.

Bake for 30-35 minutes, until a tooth pick inserted comes out clean. Allow it to cool for 30 minutes.


1 cup butter, softened
2 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla 
1 cup powdered sugar

Add the butter to a stand mixer. Mix on medium speed for 3 minutes with the whisk attachment until it is light and fluffy.

Add in the powdered sugar, lemon juice, and vanilla. Combine together by stirring on the lowest sitting then increasing speed to medium for 2 minutes.

Add in the remaining 1 cup of powdered sugar and mix until combined, light and fluffy.

Frost the cake and leave it in the fridge overnight for the frosting to set.

Recipes from the Green Acre Kitchen Archive

Green Acre Archive: Lemon Blueberry Bread

Servings per Recipe: 1 loaf pan or 8-10 slices


2 cups of all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 stick of softened butter (8 tablespoons)
1 cup sugar
3 large eggs
1 teaspoon vanilla
1½ tablespoon lemon zest
¾ cup milk (6 ounces)
1½ cups fresh or frozen blueberries (fresh is always best)


Preheat the oven to 350 degrees and grease well a standard loaf pan. (8½ x 4½ x 2½ inches)

Sift together the flour, baking powder and salt and set aside.

Beat the butter for one minute. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and lemon zest. With the speed set on low, alternate adding in the flour mixture in 3 additions and the milk in 2, beginning and ending with the flour. Mix only until just combined. DO NOT OVER MIX. Gently fold in the blueberries being as gentle as possible.

Scrape the batter into a greased loaf pan and bake for 50-65 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.

When the bread is done, cool on a wire rack for 5 minutes before removing the bread from the pan.

Lemon Glaze

½ cup white sugar
3 tablespoons fresh lemon juice

In a small saucepan combine the lemon juice and sugar and heat just until the sugar dissolves.

Pierce the warm bread all over with a toothpick and pour the lemon glaze over the top. It helps to have a piece of parchment paper under the wire rack to catch the extra glaze. Allow the bread to cool completely before serving. This bread freezes wonderfully.