Passion Fruit Scones

En Español

These scones make a delicious morning or afternoon snack. I love passion fruit, and when I saw this recipe in a magazine I knew I had to try it. I've been baking these scones for many years and I have also adapted it to make a passion fruit scone cake. The instructions are at the end of this post, so check it out too! I know that passion fruit lovers, like me, will love both recipes.

Passion Fruit Scones

Ingredients:

2 cups all-purpose flour + ¾ reserved for kneading
4 Tablespoons of sugar
1 Tablespoon baking powder
Pinch salt
5 Tablespoons of cold unsalted butter, cup into bits
2 eggs
¼ cup passion fruit pulp

Preparation: 
1. Into a bowl sift the flour, sugar, baking powder, and salt. Add the butter and blend the mixture until it resembles coarse meal.

2. In a bowl whisk together the eggs and passion fruit pulp. Add to the flour mixture and mix until dry ingredients are moistened. Form into a ball and transfer to a lightly floured work surface. If it sticks ¾ add remaining flour gradually, using only what is necessary. Gently knead the mixture until it forms a dough.

3. Roll the dough into a round ½ inch thick and with a pastry cutter stamp out yields 10 – 12 scones. Transfer to a lightly greased baking sheet and let rest in a cool place for 20 minutes.

4. Preheat oven to 400˚F (200 C) bake for 15 minutes or until tops are golden. Serve with the jam of your choice.

These scones could be served with:

Passion fruit Juice

Vanilla Buttercream and Passion fruit pulp

 Mango y Maracuyá Marmalade

Mari’s Passion fruit Scone Style Cake 

Since this is one of my favorite recipes I adapted it to make a scone cake mix. The dough comes out soft and has a texture that melts in your mouth! The recipe is basically the same, only a few changes have been made to the process.

Ingredients: 4 cups flour, 2 teaspoons baking powder, 1 cup sugar, 10 tablespoons butter, 3 eggs, ¾ cup passion fruit pulp.

Preparation: Cream the butter or margarine and sugar for about 3-4 minutes, add eggs and continue beating for 2 minutes. Add pulp and then the flour mixture, stir until blended. Pour into two 9 "round baking pans. Bake at 350F for 30-40 minutes.  

For the Mango filling: Peel 4 mangos, remove the pulp and blend with sugar to taste. Then cook at medium heat to until it slightly thickens. If you think it necessary you can add 2 tablespoons of cornstarch to make it thicker.

 

 

“For the eyes of the Lord are on the righteous and his ears are attentive to their prayer” – 2 Peter 3:12