FEIJOA CURD
15 Feijoas, scooped out, approx 250g
1 Tbsp Lemon juice
2 Eggs
2 Egg yolks
150 g Caster sugar
100 g Unsalted butter
SCONES
75 g Butter, diced
500 g Flour
1 tsp Fine salt
6 tsp Baking powder
300 ml Milk
This feijoa curd has an amazing buttery toffee flavour and is delicious with a batch of freshly baked scones and cream, or smothered on hot buttered toast or crumpets. It keeps well in the fridge.
FOR THE CURD Puree the feijoas and lemon juice and strain through a fine sieve to remove seeds. Beat the eggs, yolks and sugar together. Heat in a heavy-based pan on a medium heat then slowly whisk in the butter, a knob at a time. Keep cooking gently, stirring constantly, for about 8 minutes until thickened. Mix in the feijoa puree and cook for a further 3 minutes. Let cool slightly, then pour into a sterilised jar. Store in the fridge. Eat smothered on scones with cream or on hot buttered toast or crumpets.
FOR THE SCONES Heat oven to 210C. Rub butter into dry ingredients with fingertips to resemble fine breadcrumbs. Stir in milk with a fork to form a dough. Roll on a lightly floured surface and cut into 12 squares. Brush with milk then bake for 10-12 minutes until golden.
Recipe by Geoff Scott
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