Warm Scones with Passionfruit Butter

Passionfruit

Autumn brings a gentle shift in the air, with cooler mornings and golden light, perfect for the peak of passionfruit harvest season. Their bright, tangy pulp adds a lift to rich, buttery flavours, making passionfruit butter a standout spread for warm scones. Served with creme fraiche or sour cream, the balance of sweet and tart cuts through the softness of the scones, creating a classic, comforting treat that feels both seasonal and a little bit indulgent.

Scones with Passionfruit Butter

Ingredients

For the Passionfruit Butter:

• ½ cup of passionfruit pulp, fresh or tinned
• ½ cup of caster sugar
• 2 eggs
• 150g butter, cubed

For the scones:

• 3 ½ cups of self-raising flour
• 1 tablespoon baking powder
• ¼ teaspoon of salt
• 2 tablespoons of caster sugar
• 300ml thickened cream
• 150ml cold milk
  
• 1 teaspoon of vanilla paste

Method

For the Passionfruit Butter:

1. In a heatproof bowl, whisk eggs and sugar until smooth, then stir in the passionfruit pulp.
2. Place the bowl over a saucepan of simmering water and stir the mixture constantly for 12–15 mins until it thickens, it should coat the back of the spoon.
3. Remove from the heat and stir in the butter cubes until glossy and smooth.
4. When cool, pour into a jar or bowl and place in the fridge to set.

For the Scones:

1. Heat the oven to 220 degrees.  Line a baking tray with greaseproof paper.
2. Whisk flour, baking powder, salt, and sugar until combined.
3. Pour in the cream and milk and mix through with a knife (not hands) until just combined. The dough should be soft and slightly sticky.
4. Tip onto a lightly floured bench or chopping board. Gently bring the mixture together, no kneading, and pat down to about 3–4 cm thickness. This thickness will be the height of your scones.
5. Use a floured scone cutter or a glass to cut out the scones.  Push straight down into the dough and then gently push out onto a baking tray.
6. Place each scone touching each other on the tray; this forces an upward rise.
7. Brush the tops of the scones with milk and bake for 12–15 minutes until just golden.
8. Cool on a rack before serving.

To Serve:

1. Cut your scones in half.
2. Spoon on some Passionfruit Butter and a dollop of thickly whipped creme fraiche or sour cream.
3. Enjoy!

Notes:
●    This butter will not set hard due to the additional liquid added.
●    You will need about 6 fresh passionfruit for this recipe.
●    As the passionfruit butter starts to set, gently stir with a spoon to evenly distribute the seeds through the mix, as they will settle on the bottom at first.