Meyer Lemon Curd + Cream Scones

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1/2 cup (125 ml) freshly-squeezed lemon juice

1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)

2 large egg yolks

2 large eggs

pinch of salt

6 tablespoons (85 g) unsalted butter, cubed

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1 cup heavy cream

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