Ingredients

• 1 tbsp icing sugar
• 310g/11oz plain flour
• 1½ tbsp baking powder
• pinch of salt
• 250ml/9fl oz milk
• 30g/1oz butter
• melted
• 2 eggs
• 125ml/4fl oz passion fruit pulp
• 80g/3oz caster sugar
• 60g/2oz unsalted butter
• softened

Directions

• To make the scones preheat the oven to 220C/425F/Gas 7. Sift the icing sugar
• flour
• baking powder and salt in a bowl
• add the milk and butter and knead into a dough. Roll out to 3cm/1in thick on a floured surface
• then using the rim of a glass
• cut out 5cm/2in wide rounds and place on a greased baking tray. Bake for 8-10 minutes
• until golden.
• To make the passion fruit curd
• place the eggs
• passion fruit and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes
• until thick
• then remove from the heat and whisk in the butter. Leave to cool
• then serve with warm scones and whipped cream.