Coconut-Ginger Scones with Lime-Ginger Curd

By Toontz

Moist, delicious scones with a hint of ginger. Serve them up with the zesty zing of lime-ginger curd.

Ingredients

• Coconut-Ginger Scones:
• 2 cups unbleached white flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup desiccated coconut
• 3/4 cup golden raisins
• 1 cup heavy cream
• 1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)
• 1/4 cup honey
• 1 tablespoon grated ginger root
• Topping:
• 3 tablespoons butter, melted
• 2 tablespoons sugar
• 1/4 cup chopped toasted almonds
• 1/4 cup desiccated coconut
• Lime-Ginger Curd:
• 3/4 cup butter
• 1 cup fresh squeezed lime juice
• 1 cup sugar
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon ginger liquid (liquid obtained from grated ginger root that has been pressed in a sieve)
• 6 eggs

Details

Servings 8
Adapted from okaramountain.blogspot.com

Preparation

Step 1

Preheat oven to 425 degrees.
In a large mixing bowl combine:
Flour, baking powder, salt, desiccated coconut. Stir this with a fork to mix well. Then add raisins.
In a small mixing bowl combine:
Cream, wet okara, honey, ginger root
Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar, chopped almonds and coconut mixture on tops. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges. Serve with Lime-ginger curd.

In a small saucepan over medium heat, combine butter, lime juice, sugar, lemon juice, and ginger liquid. Stir constantly (do NOT boil) until very hot and thickened slightly. Remove from heat and cool for at least 20 minutes. Meanwhile, with an electric mixer, beat eggs until thick and creamy. Add the juice mixture to the eggs, beating until combined. Put mixture back into saucepan and stir (over low heat) until very hot and thickened. Do NOT boil. Remove from heat and pour into jars (strain if you want). Keep refrigerated. Makes approximately 4 to 4-1/2 cups.