KALO BLUEBERRY SCONE WITH KAPALUA LILIKOI CURD

 

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KALO BLUEBERRY SCONE WITH KAPALUA LILIKOI CURD

Photography by Mieko Horikoshi
Course: Dessert
Servings: 6 Scones
Author: Aloha Mixed Plate

Equipment

  • Baking Tray
  • Double-Boiler
  • Hand Blender

Ingredients

Scones

  • ½ Cup Sour Cream
  • ½ tsp. Baking Soda
  • 2 Cups All-Purpose Flour
  • 2 Cups Cooked Kalo Shredded
  • ½ Cup White Sugar
  • ½ tsp. Salt
  • 1 tsp. Baking Powder
  • 1 Egg
  • 1 Pint Blueberries
  • ½ Cup Shredded Butter
  • ¼ Cup Cream
  • ¼ Cup Turbinado Sugar

Kapalua Lilikoi Curd

  • ½ Cup Blended Lilikoi With Seeds
  • 5 Egg Yolks
  • ¾ Cup White Sugar
  • ¼ lb. Cold Butter
  • ¼ tsp. Salt

Instructions

Prepare Kapalua Lilikoi Curd.

  • In a double-boiler, combine lilikoi, egg yolks, sugar, and salt, and stir over medium heat for approximately 15-20 minutes, or until mixture thickens.
  • Remove from heat, add cold butter, and emulsify with a hand blender.
  • Chill.

Prepare Scones.

  • Preheat oven to 350. Mix sour cream and baking soda and set aside for 5 minutes. Mix together flour, kalo, sugar, salt, butter, and baking powder.
  • Add egg to the sour cream mixture then fold into dry ingredients. Gently fold in blueberries until just incorporated.
  • Mold to a 10-inch disc about 1.5 inches thick and score into 6 wedges.
  • Brush with heavy cream, sprinkle with turbinado sugar, and bake for approximately 20 minutes, or until slightly brown.