Guess what happens when you start drinking too much tea and snacking becomes an almost twice a daily thing?…
Well, apart from needing to brush me pegs a little more each day (them tea stains…. classic daughter of a dentist thing to say) and cut down on the caffeine (was definitely buzzing at 2am the other night… or maybe that’s due to working as a barista now as well… let’s say it’s the tea and the coffee shall we?)
(^^^ anywayssss….. back to my question)
You start craving scones!
I’m seriously bringing out my inner brit here. What’s next, homemade sausages with peas?! (but I must say, I’m so into pork sausages right now, give me a plate full for dinner and i’ll be a happy lass).
But yes! Back to scones!
The perfect afternoon tea sorta thang. And high teas and the whole of Britain can definitely justify that statement.
A bonus is they’re not too sweet so you can go all cray cray with choosing fillings for it (and we can’t forget cream, never forget cream)
With this version of the classic scone, I decided to opt for the fresh zingy flavours, ya know, getting all seasonal and spring like over here.
Lemon Poppyseed, boom, heavenly matched.
Then with a generous spread of passionfruit curd you meet tart yet an also sweet filling for your scone. (which is so easy to literally consume in about 3 bites. I know this from experience.)
And in case you haven’t noticed, I’m kinda a lemon fan. Just quietly.
Lemon Meringue Pie is only one of the greatest creations known to man. I know it’s overdone, but when you get a perfect lemon tart… life. is. officially. complete. (and ain’t nothin’ gonna break your stride).
and that’s why we’ve amped up the lemonyness flavour in these scones and brought full throttle freshness and citrus heaven.
We’re pretty much sitting on a Fijian beach right now.
…. kidding, now that’s just wishful thinking.
So as I chill here on the coach, the weather is having a bit of a hissy fit, and the wind is blowing a gale.
But have no fear, the good news is I have my scone(s) and the curd sitting right next to me, and they’re keeping my safe.
And please forgive me… I’m not practicing what I preach here with no cream… (a 4th dash to the shops may of seemed a bit crazy, and peak shooting light was fading) BUT I can guarantee if you’re a crazy person like me and ashamedly don’t have cream always chillin in the fridge #budgetlife, it still tastes amazeballs. And you may or may not be tempted to eat the curd out of the jar. Just sayin’.
And can I say I’ve officially settled in here in London? I mean I baked scones for crying out loud. And i’m finding 18C really warm (I mayyyy of been walking round in a t-shirt and thongs…..)
That’s gotta mean somethin’.
This recipe has ‘complete ease’ written all over it, and with a one bowl, chuck it all in curd mix, the passionfruit curd may get a regular appearance in the fridge (alongside my non-existent cream.)
Happy days ahead.
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon poppy seeds, 1/2 tablespoon for sprinkling
1/4 teaspoon salt
1/3 cup cold butter
3/4 cup milk
Juice and rind of 2 lemons
1/4 cup milk
1/4 sliced almonds
1 tablespoon sugar
125g chilled butter, chopped
180ml (3/4 cup) fresh passionfruit pulp
4 egg yolks
1. Firstly, make the curd by, combining the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens. Transfer to a sterilised jar and place in fridge for 1 hour to chill.
2. Whilst the curd is chilling, preheat the oven to 220C. Make the scones by, combining the flour, sugar, poppy seeds, baking powder, baking soda, salt and lemon rind in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft).
3. Turn dough onto a floured surface; knead gently six times. (The dough will be sticky, so you may need a fair amount of flour).
4. Shape the dough into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Lightly brush the wedges with the milk, and sprinkle over the remaining poppy seeds, almonds, and sugar.
5. Bake for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the passionfruit curd and enjoy!
Thanks for stopping by!