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SUGAR CRUSTED ORANGE SCONE PASSIONFRUIT CURD AND DOUBLE CREAM

Food : Main Courses

SUGAR CRUSTED ORANGE SCONE WITH PASSIONFRUIT CURD AND DOUBLE CREAM

Ingredients

Sugar Crusted Scone
  • 660g plain flour
  • 100g castor sugar
  • 20g baking powder
  • 110g unsalted butter
  • 1 egg
  • 350ml milk
  • 10ml orange essence oil
  • 15ml Cointreau
  • Zest of 2 oranges
 
Passionfruit Curd
  • 2 eggs (lightly whisked)
  • 60g castor sugar
  • 70g passionfruit pulp
  • 60g butter, diced
  • 15g lemon juice

MethodSugar Crusted Scone

  • Preheat oven to 165C.
  • Combine flour, sugar, baking powder, butter and egg in bowl with a dough hook, mix until butter has crumbed into flour mix.
  • Add orange zest, oil and Cointreau to milk then pour into flour mix.
  • Mix until the dough comes away from the edge of the bowl.
  • Roll out dough to 4.5mm thick and cut out. Brush scone with water and dip into sugar.
  • Bake for 12 minutes.
Passionfruit Curd
  • Combine all ingredients in a bowl set over a water bath of simmering water.
  • Whisk constantly until mixture thickens.
  • Strain mixture and refrigerate until cold.

Created by : Naomi Elizabeth Kilpatrick