I love Pawpaw. Love. I may not have it often but I’ll often go on a spree, not shopping mind you but cooking with it. Whether Salsa, or Chutney or Sauteed, I’ve come to love it.
See the crunchy golden bottoms; the soft, craggy tops, the aroma of vanilla, lime and warmth…Thank you, Jesus.
This is one of my favourite ways to have it in a sweet preparation – baked with its partner in sublime, lime.
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
- 1 tablespoon baking powder
- 3/4 teaspoon (kosher) salt
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 3/4 cup diced pawpaw
- Zest of 2 limes, microplaned
- 1 cup heavy cream, plus more for brushing on tops of scones
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- Preheat the oven to +/- 210 degrees C/ 425 degrees F
- In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine
- Add the butter, and pulse about 10 or so times. - don't want the mixture like wet sand - you actually want to keep some large pieces of butter - they do wonders for the baked texture
- Transfer the flour mixture to a large mixing bowl, squishing any really large butter lumps with the back of a fork
- Gently toss the pawpaw and lime zest into the flour mixture
- In a large measuring cup, place the heavy cream, egg and vanilla and mix well
- Pour into flour mixture and using a dinner fork, fold the wet into the dry. Turn the bowl gradually as you stir - the motion you're aiming for is folding not stirring
- When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball
- If there is a lot of loose flour at the bottom of the bowl, drizzle in a bit more cream - a teaspoon at a time, until the dough comes together
- Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle
- Cut into 8 triangles - by cutting into half, and then quartering that and then going one more round to make 8th
- Sprinkle tops of scones with sugar
- Bake in the centre of the oven for about 20 - 25 minutes, turning pan halfway through
- They are done when a wooden skewer comes out clean
- Serve with cream and jam, and some more lime zest
- To freeze scones, place them on a greaseprood-lined baking tray - in a single layer and freeze until solid. Once frozen, transfer them to zippy bags and freeze for several weeks
- You can cook these from frozn - place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream
I’ve used this recipe many times with various fruit combinations – always on point.
And love. Nothing but love.