Scones with custard apple cream
- 25 mins
- 12 mins
- Easy peasy
Make Mum’s day with custard apples. She'll love these fluffy scones topped with a decadent custard apple cream. Sounds like the perfect Sunday morning treat to us!
- 450 g (3 cups) self-raising flour
- 250 ml (1 cup) pouring cream
- 250 ml (1 cup) lemonade
- milk, for brushing
Custard apple cream:
- 2 custard apples, cut into segments, seeds removed
- 1 squeeze lemon juice
- 190 ml pouring cream
- 100 g buffalo curd
- 1 tbsp honey
Mandarin, peppermint and amaranth salad:
- 3 mandarins, rind finely grated and flesh segmented
- 1 small handful peppermint leaves
- ¼ cup toasted puffed amaranth
- To make the scones, preheat the oven to 180˚C. Place the flour in a large bowl. Add the cream and lemonade and loosely mix with your fingertips. Turn out the mixture onto a lightly floured work surface and gently pat into a 5 cm – thick disc, then stand for 1 minute.
- Using 5 cm round cutter, stamp out the scones, dipping the cutter in flour in between each. Using a flat bladed knife dipped in flour, transfer the scones to a baking tray lined with baking paper. Brush the scones lightly with milk, then bake for 12 minutes or until light golden.
- Meanwhile, to make the custard apple cream, place the custard apple and lemon juice in a blender and process until smooth, then transfer to a bowl.
- Whisk the cream in a separate bowl just until firm peaks form. Gently fold the puree and buffalo curd into the cream. If the mixture is sour in any way, add honey to taste.
- In a bowl, combine all the ingredients for the mandarin salad, then transfer to a large plate and serve with the scones and custard apple cream.
- Custard apples taste sweet and juicy and have an aromatic flavour, but do not actually taste like custard. The sweet rich flavour makes custard apple a perfect companion to fruit salads, pavlova, ice-cream and trifles. Alternatively, the flesh can be easily scooped out with a spoon and is a perfect treat on its own.
- To test if a custard apple is ripe, gently squeeze it. If it gives slightly under your hand it is ripe. An un-ripened custard apple will be hard to the touch. In Australia, the peak season for custard apple in from March- September, depending on the region in which it is grown.
Credits: Recipe by SBS Foods - Peter Kuruvita's Coastal Kitchen
Photography: by Dan Freene. Food preparation by Peter Kuruvita/Cody Fahey.