Ingredients:
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Brumby’s Date Scones
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5 Medjool dates, diced
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Whipped cream (optional)
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For the Maple Syrup Butter: 3 Tbs maple syrup, ½ tsp vanilla essence, 100g butter, softened to room temperature
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For the Lemon Curd: large egg yolks, 2/3 cup caster sugar, 1Tbs Lemon Zest (about 1 lemon), 1/3 cup fresh lemon juice (about 2- 3 lemons), 1/8 tsp salt, 6 Tbs (86g) unsalted butter, softened to room temperature
Method:
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Step 1:
To make the Maple Syrup Butter: Place the butter, Maple Syrup and vanilla in a bowl and whisk together until smooth and creamy
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Step 2:
To make the Lemon Curd:
1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until
the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed and is ready to serve.
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Step 3:
Warm-up your scones in the microwave for 1 minute, then cover with your maple butter and lemon curd and top with whipped cream and the diced dates and enjoy the flavour explosion!
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Step 4:
Note: No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
To make the Maple Syrup Butter: Place the butter, Maple Syrup and vanilla in a bowl and whisk together until smooth and creamy
To make the Lemon Curd:
1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until
the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed and is ready to serve.
Warm-up your scones in the microwave for 1 minute, then cover with your maple butter and lemon curd and top with whipped cream and the diced dates and enjoy the flavour explosion!
Note: No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
