Wholemeal scone-muffins with grapefruit & pink pepper curd

Wholemeal scone-muffins with grapefruit & pink pepper curd

By
From
Lagom
Makes
1 jar of curd and 9–10 scone - muffins
Photographer
Yuki Sugiura

The Swedes have a particular affinity with all things British – they love the music, the culture and they have a thing for afternoon tea. Baking scones for breakfast has been popular for quite some time back home and I have taken this one step further by turning them into a breakfast muffin. These have a similar texture to a scone with a crustier outside, but softer centre, which makes them perfect for spreading with toppings. Here, I have paired them with a quick, cheat’s curd that may well be a bit less sweet than the jarred variety, but it’s still a treat. The recipe will make enough for leftovers. Make a big batch of muffins and grab one when you are on the go. If you want a healthier serving suggestion, try a compote made by simmering your favourite fruit with a little vanilla extract and desired sweetener until soft.

Ingredients

Quantity Ingredient

For the curd

Quantity Ingredient
50g unsalted butter, softened
75g caster sugar
4 large eggs, 2 whole and 2 yolks
1 large pink grapefruit, zested and juiced
1/2 teaspoon pink peppercorns, finely crushed

For the muffins

Quantity Ingredient
200g wholemeal flour
1 tablespoon light muscovado sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200ml buttermilk or filjmolk
1 teaspoon vanilla extract
50g butter, melted and cooled slightly

Method

  1. Begin by making the curd. Using electric beaters, beat the butter until creamy, then add the sugar and continue to whisk until light and fluffy. Whisk the eggs and yolks together in a jug with a fork, then gradually add to the sugar and butter, beating constantly. Carefully fold in the grapefruit juice, zest and peppercorns. The mixture may split, but don’t worry, it will come together in the pan.
  2. Pour the curd into a medium heavy-based saucepan and cook over a low heat, stirring constantly. As the mixture thickens, you can increase the heat a little until it coats the back of a spoon without dripping off (or reaches about 75°C, if you have a sugar thermometer). Pour into a sterilized jar and allow to cool completely.
  3. Preheat the oven to 180°C and line two six-hole muffin tins. Combine the flour, sugar, baking powder and bicarbonate of soda with a pinch of salt in a large bowl. Whisk the buttermilk or filmjölk with the vanilla and cooled melted butter in a jug.
  4. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Mix to form a sticky dough; do not overmix. Divide between the muffin cases and bake for 20–25 minutes until risen and golden. Allow to cool slightly before turning out of the tin and serving with the curd.
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