As I passed the umpteenth (do people still say umpteenth?) heap of hard rubbish ready for collection by Council Clean-Up on my walk this morning I saw a retro green kitcheny-looking book just sitting on a broken old coffee table. I had to walk back a couple of steps and on closer inspection found that it was the Australian Women's Weekly Cookbook, printed in 1970! I did a quick surveillance check to make sure no one saw me and swiftly put it under my arm before racing home where I spent the next half an hour flipping through the pages and bookmarking about a dozen recipes to try.
Scones were the obvious recipe to start with as I got asked earlier this week what you could do with my curd. So here you have it guys - a serving suggestion for your citrus curd. If you have any left that is.
The original recipe actually called for normal milk powder but as I only had coconut I substituted this. Feel free to use either or.
Coconut Milk Scones (adapted from AWW Cookbook)
- 2 cups Self Raising Flour
- 50g Coconut Milk Powder
- Pinch of Salt
- 1 tsp Sugar
- 45g Butter , cubed
- 3/4 cup Water
- Milk, for glazing
Sift together flour, coconut milk powder and salt into a large bowl. Add sugar then rub butter into dry ingredients until it resembles fine bread crumbs. Pour in half of the water and mix to a soft dough, adding more water as required.
Onto a floured surface lightly knead dough then roll out to about 2cm thickness. Cut out 6 circles with a round cookie cutter then put onto a greased baking tray. Brush with milk and bake in a preheated oven at 200°C for 12-15 mins until golden.
Serve with citrus curd and creme fraiche.
Yield: 6 scones