Scones with Passionfruit Butter
Fluffy, golden Australian country scones served warm with a tangy, luscious passionfruit butter and rich dollop cream.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •baking tray
- •heatproof bowl
- •small saucepan
- •balloon whisk
- •6 cm round pastry cutter
- •flat-bladed knife
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 410 kcal
Instructions
- 1
Preheat your oven to 220°C (200°C fan-forced) and dust a flat baking tray with a little flour.
- 2
Combine passionfruit pulp, 110 g caster sugar, 100 g butter, beaten egg, and egg yolk in a heatproof bowl.
- 3
Place the bowl over a small saucepan of gently simmering water, ensuring the water does not touch the base.
- 4
Whisk constantly over low heat for 10 to 12 minutes until the mixture thickens and coats the back of a spoon.
- 5
Remove the passionfruit butter from the heat and set aside to cool completely in the fridge.
- 6
Sift the self-raising flour, 25 g caster sugar, and salt into a large mixing bowl.
- 7
Rub the 60 g cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- 8
Make a well in the centre, pour in the milk, and mix quickly with a flat-bladed knife into a soft dough.
- 9
Turn onto a lightly floured bench and press out gently to 2.5 cm thickness using your hands.
- 10
Cut rounds with a floured 6 cm cutter without twisting, and place them touching each other on the baking tray.
- 11
Brush tops lightly with extra milk and bake for 12 to 14 minutes until tall and golden brown.
- 12
Split warm scones by hand and serve generously with chilled passionfruit butter and thick cream.
Chef's tips
Do not twist the cutter when pressing into the dough, as twisting seals the edges and stops scones from rising tall. Placing the scones touching each other on the baking tray helps them support one another and rise evenly.
Ingredient substitutions
- fresh passionfruit pulp → canned passionfruit pulp in syrup (reduce sugar by 30 g)
- self-raising flour → 350 g plain flour sifted with 3 tsp baking powder
Storage
Store leftover passionfruit butter in a sterilised jar in the fridge for up to two weeks, and keep baked scones in an airtight tin for up to two days.
Reheating
Warm day-old scones in an oven preheated to 160°C for 5 minutes to restore their crisp crust and tender crumb.
Common mistakes to avoid
- •Overworking the scone dough, which develops gluten and produces heavy, tough scones.
- •Cooking the passionfruit butter over direct or boiling heat, causing the eggs to curdle.
- •Twisting the pastry cutter while pressing down, which hinders an even vertical rise.
Serving suggestions
Cooked Scones with Passionfruit Butter?
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