Gooseberry curd and buttermilk scones

Serves: 20

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Total Time: 55

Prep Time: 15

Cook Time: 40

• FOR THE SCONES
• 450 gram(s) plain flour, plus extra to roll
• 2  level tsp baking powder
• 1  heaped tbsp caster sugar
• 1 pinch(es) salt
• 75 gram(s) cold butter, diced
• 1 large egg
• 1  x 284ml pot buttermilk
• 1 tablespoon(s) milk
• 2 tablespoon(s) granulated sugar
• clotted cream to serve
• FOR THE GOOSEBERRY CURD
• 500 gram(s) gooseberries, washed
• 2 tablespoon(s) water
• 125 gram(s) caster sugar
• 50 gram(s) unsalted butter
• 2 large eggs
• 1 large egg yolk

Method

1. TO MAKE THE SCONES Preheat the oven to 230°C (210°C fan oven) gas mark 8.
2. Sift the flour, baking powder, caster sugar and pinch of salt into a large mixing bowl.
3. Add the cold, diced butter and rub it into the dry ingredients using your fingertips.
4. Mix together the egg and buttermilk, add to the bowl and, using a wooden spoon or rubber spatula, mix everything until just combined.
5. Turn out onto a floured work surface and knead very lightly for 10 seconds. Flatten the dough into a disc about 3cm in depth. Using a lightly floured 6cm round cutter, stamp out scones. Place on a parchment- lined baking sheet. Gather together any leftover dough and use to stamp out more scones.
6. Brush the tops with a little milk, sprinkle with granulated sugar and bake on the middle shelf of the preheated oven for about 20 minutes or until golden. Transfer to a wire rack to cool.
7. Split the scones, spread with clotted cream and gooseberry curd and serve.
8. TO MAKE THE GOOSEBERRY CURD Top and tail the gooseberries and place in a small pan with 2 tablespoons of water. Cover and cook on a low-medium heat, stirring occasionally until tender and very mushy. Pass through a mouli or nylon sieve.
9. Place the gooseberry purée in a clean saucepan with the caster sugar and butter. Set over a low heat and stir to combine. Whisk together the whole eggs and the yolk and add to the pan, stirring constantly. Continue to cook until the mixture thickens, being careful not to allow it to boil or the eggs will scramble.
10. Strain into a bowl, cover the surface of the curd with cling film to prevent a skin forming and cool. Pour into jars and chill until needed. Recipe by Annie Rigg

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