No rubbin’ and no rollin’ scones
- 280g (2 cups) self-raising flour, sifted
- a pinch of salt
- 60ml (¼ cup) oil
- 1 large egg
- 190ml (¾ cup) milk + extra for brushing
- GRANADILLA CURD
- 6 granadillas, pulp and juice
- 200g (1 cup) sugar
- juice and zest of 1 lemon
- 100g butter, cubed
- 3 large eggs, whisked
- fresh whipped cream, to serve
- granadilla curd, to serve
Preheat the oven to 180°C.
Place the flour and salt in a bowl, and make a well in the centre.
Whisk the oil, egg and milk together, pour into the dry mixture and stir to combine. Do not over-mix or it will toughen the gluten in the dough.
Dollop spoonfuls of dough onto a greased baking tray and brush with a little extra milk.
Bake in the oven until golden brown, about 20 – 25 minutes.
For the granadilla curd, place all the curd ingredients in the top of a double boiler and whisk until the butter melts and the mixture thickens. Do not allow the mixture to boil.
Remove from heat when the mixture coats the back of a spoon (if you leave it longer it will curdle).
Serve the warm scones with whipped cream and granadilla curd.