Rustic Scones
These scones are a firm favourite with the visitors to Somerset House. John Brown, who has been the chef there for 12 years has created an original twist on the traditional scone by not only using Passion Fruit, but making a curd with it, something more traditionally seen with citrus fruit.
Why not give this recipe ago and whilst enjoying the fruits of your labour, imagine you are enjoying the spectacular views of Somerset House
INGREDIENTS:
For the Scones:
1 tbsp icing sugar
310g/11oz plain flour
1½ tbsp baking powder pinch of salt
250ml/9fl oz milk
30g/1oz butter, melted
For the Passion Fruit Curd:
2 eggs
125ml/4fl oz passion fruit pulp
80g/3oz caster sugar
60g/2oz unsalted butter, softened
METHOD:
1. To make the scones preheat the oven to 220C/425F/Gas 7. Sift the icing sugar, flour, baking powder and salt in a bowl, add the milk and butter and knead into a dough. Roll out to 3cm/1in thick on a floured surface, then using the rim of a glass, cut out 5cm/2in wide rounds and place on a greased baking tray. Bake for 8-10 minutes, until golden.
2. To make the passion fruit curd, place the eggs, passion fruit and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes, until thick, then remove from the heat and whisk in the butter. Leave to cool, then serve with warm scones and whipped cream.
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