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Pawpaw scones

I spent last post bemoaning the lack of interesting winter fruit, completely forgetting about one of my favourite tropical fruit – the pawpaw or papaya, which is at its peak in winter.  In Australia we tend to describe the larger yellow fruit as pawpaw, and the smaller orange-pink fruit (pictured below) as papaya.

I generally eat them as is, or occasionally in smoothies, but years ago I came across a recipe for using them in scones, and though it would be an interesting variation to try. As you can see the puree is a fabulous orange-pink, and the scones themselves, while more muted, are still a lovely pale orange.

pat out dough

The flavour isn’t particularly strong in the finished product, but they are light and moist, and sticking with the tropical theme, I served them with a lovely kiwifruit jam made by my sister with her own fruit.  They could also very easily be made completely dairy-free as there is relatively little milk or butter.

cut into rounds or squares

I’m posting this (belatedly) for International Scone Week, hosted by Tandy at Lavender and Lime, so if you’re a scone fan, head over to Tandy’s site to have a look at all the other fabulous scones!

Pawpaw scones

Pawpaw (papaya) scones

  • 440g plain flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbs sugar
  • 350ml pureed* pawpaw or papaya (approx a 500g piece before peeling and seeding)
  • 50g melted butter
  • 2 Tbs milk

Preheat oven to 200C.  Whisk together flour, salt and sugar in a large bowl.  Make a well in the centre and stir in the pawpaw puree, butter and milk.  Gently fold together to form a soft dough.

Pat out to about 2cm thick on a lightly floured surface, and cut into rounds or squares – it will make 12-16 depending on size and shape.  Evenly space, not quite touching, on a lined baking tray, and bake for 15 -20 minutes until lightly golden and well risen.  If you’re not sure if they’re cooked, try pulling a centre one apart and make sure there is no hint of doughiness in the centre.

Serve warm with jam – kiwifruit jam would be perfect, but berry jam is also lovely.

* I used a stick blender directly in the Pyrex jug, but you could also puree in a blender, or even mash with a fork in a pinch.

One year ago: Chicken noodle soup with 2-for-1 option

For the other side of the world

Six months ago: Rolled oat milk bread