Passionfruit curd with buttermilk scones

Babiche Martens

Makes 12

Buttermilk scones

6 tsp	Baking powder
3 cups	Plain flour
½ tsp	Salt
60 g	Butter
1 ½ cups	Buttermilk
1 to brush	Milk

Curd

70 g	Butter
½ cup	Caster sugar
2	Eggs, (large)
7	Passionfruit pulp (Main)

Directions

1. Preheat oven to 220C. Sift the flour, baking powder and salt into a bowl and rub in butter until the mixture resembles breadcrumbs.
2. Gently mix in buttermilk with a knife to make a soft dough. Tip mix on to a floured bench and lightly pat into shape.
3. Using a scone cutter, a knife or a glass, cut into desired shape and put on to a greased tray.
4. Brush tops with a little milk and bake for approximately 10 minutes or until golden brown.
5. To make the curd, place the sugar and butter in a heavy based saucepan over a medium heat and stir until the butter has melted and the sugar has dissolved.
6. Reduce the heat, whisk eggs thoroughly and add to the mixture with the passionfruit pulp, stirring continuously until thick.