Feijoa and Curd Scones
If you like the sound of a buttery toffee topping, then whip up a batch of this easy feijoa curd.
It’s divine in the morning on a buttery piece of hot toast or an English muffin, and nothing beats it spread generously on a freshly baked scone with a dollop of cream.
Feijoa curd
Ingredients
15 feijoas, scooped flesh
1 tbsp lemon juice
150g caster sugar
2 eggs
2 egg yolks
100g butter, unsalted
Method
1. Blend the lemon juice and feijoas to a puree then strain through a sieve to remove any seeds.
2. Place the sugar, eggs and yolks in a bowl and beat until combined. Pour the mixture into a saucepan on medium heat and slowly whisk in knobs of the butter.
3. Continue to stir for 8 minutes or until thickened. Add the feijoa and lemon puree and continue cooking for 3 minutes.
4. Let the curd cool before moving it to an airtight jar and storing it in the fridge.
Scones
Ingredients
75g butter, cubed
4 cups all-purpose flour
1 tsp salt
6 tsp baking powder
300ml milk (plus extra for brushing the scones)
Method
1. Heat your oven to 180°C fan-forced.
2. Mix the flour, salt, and baking powder in a bowl then rub the butter through the dry mixture with your fingers to form a fine breadcrumb texture.
3. Add the milk and stir well to form a dough.
4. Place the dough on a lightly floured surface and cut into 12 squares.
5. Brush each scone with milk then bake in the oven for 10 minutes or until golden.
Smother your freshly bakes scones with feijoa curd and a dollop of cream. These are a welcome addition to a high tea for one or more and are best enjoyed with a soothing pot of tea. Store your feijoa curd in the fridge for longevity.
Photo by Jelleke Vanooteghem on Unsplash
