Scones and Lemon Curd

Lemon Curd:

3/8 lb margarine

1-1/2 cups sugar

1/2 cup lemon juice

1/2 teaspoon grated lemon peel

6 eggs

Scones:

4 cups biscuit mix

3/4 cup sugar

1/2 cup butter

1/2 cup golden raisins

2 eggs, beaten

Add all ingredients except eggs in measuring cup or bowl. Cover with plastic wrap. Leave small open area. Place in microwave for 6 minutes on High. Slightly whisk 6 eggs. Pour little of the hot mixture into eggs, whisk. Then pour eggs into hot mixture and microwave 2 minutes uncovered. Whisk again. Microwave another 2 minutes.

Scones:
Mix biscuit mix and sugar. Cut in butter. Add milk to beaten eggs and stir into mix. Gently stir in raisins. Roll and cut with cookie cutter shape desired. Place on ungreased cookie sheet. Bake 375 degrees F. 20-30 minutes.

Serves 8

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Cajun Country -- New Iberia, Louisiana