Scones with lime curd

Scones with lime curd

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  • 4
  • Easy
  • 30 minutes
  • 20 minutes
  • Paul Cluver Gewürztraminer 2013


  • 350 g cake flour
  • 3 t baking powder
  • Salt a pinch
  • 90 g cold butter
  • 4 T sugar
  • 1 large free-range egg
  • ¾ cup buttermilk or amasi
  • 1 t vanilla extract
  • 1 free-range egg yolk
  • 2 T milk
  • For the lime curd:
  • 4-5 limes
  • 200 g sugar
  • 60 g butter
  • 2 large free-range eggs
  • 2 large free-range egg yolks
  • ½ cup fresh lime juice (4–5 limes)
  • Lime zest, to garnish

Cooking Instructions

Preheat the oven to 220°C and lightly grease a baking tray with butter. Mix the flour, baking powder and salt in a large bowl. Rub in the butter until the flour is coated in the butter. Add the sugar and mix well.

Transfer the mixture to a clean floured surface and make a well in the centre. Mix the egg, buttermilk and vanilla extract in a jug and pour into the well. Mix until a dough forms. Flatten slightly to about 2 cm thick and shape into a round.

Using a glass or cookie cutter, cut out 4–6 scones and place on the prepared baking tray, leaving space between each one. Mix the egg yolk with the milk and brush onto the scones. Bake for 8–10 minutes until risen and golden. Serve with the lime curd.

To make the lime curd, carefully remove the skin (not the pith) of the limes using a sharp paring knife. Place the lime peel and the sugar in a food processor and process until fine. Cream the sugar mixture with the butter, then add the eggs and egg yolks, one a time, beating well after each addition. Add the lime juice, whisk and transfer to a saucepan. Heat the mixture for about 10 minutes over a very low heat, stirring continually until the mixture thickens and coats the back of a wooden spoon – do not let it simmer or boil. Transfer to a cup and place a sheet of clingwrap on the surface to prevent a skin from forming. Allow to cool.


First published in the May 2014
issue of TASTE magazine.

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