Feijoa curd and scones

Tam West

This feijoa curd has an amazing buttery toffee flavour and is delicious with a batch of freshly baked scones and cream, or smothered on hot buttered toast or crumpets. It keeps well in the fridge.

Feijoa curd

15	Feijoas, scooped out, approx 250g (Main)
1 Tbsp	Lemon juice
2	Eggs
2	Egg yolks
150 g	Caster sugar
100 g	Unsalted butter

Scones

75 g	Butter, diced
500 g	Flour
1 tsp	Fine salt
6 tsp	Baking powder
300 ml	Milk

Directions

For the curd

1. Puree the feijoas and lemon juice and strain through a fine sieve to remove seeds.
2. Beat the eggs, yolks and sugar together. Heat in a heavy-based pan on a medium heat then slowly whisk in the butter, a knob at a time.
3. Keep cooking gently, stirring constantly, for about 8 minutes until thickened. Mix in the feijoa puree and cook for a further 3 minutes.
4. Let cool slightly, then pour into a sterilised jar. Store in the fridge.
5. Eat smothered on scones with cream or on hot buttered toast or crumpets.

For the scones

1. Heat oven to 210C.
2. Rub butter into dry ingredients with fingertips to resemble fine breadcrumbs.
3. Stir in milk with a fork to form a dough.
4. Roll on a lightly floured surface and cut into 12 squares.
5. Brush with milk then bake for 10-12 minutes until golden.

More feijoa recipes from Geoff

• Red wine feijoas with yoghurt and feijoa parfait
• Sticky coconut and feijoa and feijoa muffins