I love Pawpaw. Love. I may not have it often but I’ll often go on a spree, not shopping mind you but cooking with it. Whether Salsa, or Chutney or Sauteed, I’ve come to love it.
See the crunchy golden bottoms; the soft, craggy tops, the aroma of vanilla, lime and warmth…Thank you, Jesus.
This is one of my favourite ways to have it in a sweet preparation – baked with its partner in sublime, lime.
To achieve perfection, I turned to Mrs Larkin – Scone lady extraordinaire, whose acquaintance I was fortunate to have made years ago on my beloved food52.com
Pawpaw & Lime Scones
2015-03-10 16:14:29
Talk about a beautiful tropical bake, full of lime & citrus scents with gorgeous oranges. Sweet, crumbly, warm out of the oven is the only way to feast on theses
Nutrition Facts
Serving Size
882g
Amount Per Serving
Calories 2920
Calories from Fat 1453
% Daily Value *
Total Fat 165g
254%
Saturated Fat 101g
503%
Trans Fat 3g
Polyunsaturated Fat 8g
Monounsaturated Fat 46g
Cholesterol 695mg
232%
Sodium 1969mg
82%
Total Carbohydrates 317g
106%
Dietary Fiber 12g
48%
Sugars 61g
Protein 45g
Vitamin A
139%
Vitamin C
139%
Calcium
94%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
- 1 tablespoon baking powder
- 3/4 teaspoon (kosher) salt
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 3/4 cup diced pawpaw
- Zest of 2 limes, microplaned
- 1 cup heavy cream, plus more for brushing on tops of scones
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to +/- 210 degrees C/ 425 degrees F
Making the dough
- In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine
- Add the butter, and pulse about 10 or so times. - don't want the mixture like wet sand - you actually want to keep some large pieces of butter - they do wonders for the baked texture
- Transfer the flour mixture to a large mixing bowl, squishing any really large butter lumps with the back of a fork
- Gently toss the pawpaw and lime zest into the flour mixture
Mixing the dough
- In a large measuring cup, place the heavy cream, egg and vanilla and mix well
- Pour into flour mixture and using a dinner fork, fold the wet into the dry. Turn the bowl gradually as you stir - the motion you're aiming for is folding not stirring
- When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball
- If there is a lot of loose flour at the bottom of the bowl, drizzle in a bit more cream - a teaspoon at a time, until the dough comes together
Shape scones
- Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle
- Cut into 8 triangles - by cutting into half, and then quartering that and then going one more round to make 8th
Bake
- Sprinkle tops of scones with sugar
- Bake in the centre of the oven for about 20 - 25 minutes, turning pan halfway through
- They are done when a wooden skewer comes out clean
- Serve with cream and jam, and some more lime zest
Notes
- To freeze scones, place them on a greaseprood-lined baking tray - in a single layer and freeze until solid. Once frozen, transfer them to zippy bags and freeze for several weeks
- You can cook these from frozn - place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream
Adapted from Food52.com
Adapted from Food52.com
Kitchen Butterfly https://www.kitchenbutterfly.com/
These were enjoyed with orange tea, a Rhubarb jam, lime-scented, drained yogurt…
And love. Nothing but love.
[wpurp-searchable-recipe]Baked: Pawpaw & Lime Scones – – – [/wpurp-searchable-recipe]
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