This summer, I made quite a lot of lime curd to use in tarts and cupcakes, I usually keep lime or lemon curd in the freezer to use for last minute tart recipes or on scones.
This recipe is adapted from Baking Bites and seemed like a good way to use up odd amounts of lime curd, my change was to use homemade lime curd instead of lemon.
These were nice, I think would add a bit more curd next time, the scrolls could have been tarter and I think the lime curd was spread a little thin in spots. Some pinwheels were limier than others (I had to eat them all to discover this, you see), but in general, these were a good scone, pretty, pinwheel, need no embellishment. The scroll dough was a nice basic scone type dough, and next time I plan to try the nutella version. These spirally scones were toasty on the outside tender in centre, good with fresh berries for brunch or breakfast.
The best part is eating them warm from the oven when the coconut gets toasted and crunchy, while the scone stays tender.
Coconut Lime Curd Scrolls
this recipe was adapted from baking bites.com my only change was to use my homemade lime curd in place of lemon curd.
time: 40 minutes
makes 12-14 scrolls
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, cold and cut into pieces
- 1 1/4 cups milk, cold
- 1/2 cup lime or lemon curd, homemade or storebought
- 3/4 - 1 cup sweetened, shredded coconut
Preheat oven to 375F. Line a baking tray with parchment paper.
In a large bowl, whisk together flour, baking powder and salt. Rub in butter using your fingertips, until the mixture resembles coarse crumbs. The largest should be about the size of a large pea. Alternatively, you can combine these ingredients in a food processor and pulse to achieve crumbs, then transfer to a large bowl.
Make a well in the center of the flour mixture and pour in cold milk, gradually stirring with a butter knife or a fork until a soft dough forms.
Sprinkle dough with flour and turn out onto a lightly-floured surface. Knead lightly until smooth, then roll out to a 12×14 inch rectangle. If dough gets too soft or sticky, even with the extra flour, put in fridge to chill for 15 minutes.
Spread lemon curd over dough, leaving a 2cm border along the longer edges, but going all the way to the end of the short edges of the rectangle. Sprinkle coconut generously over the lemon curd.
Starting with a long end, roll up dough in a jelly-roll fashion. Using a sharp, serrated knife to gently cut the roll into about 12 even slices. Use a damp paper towel in between slices to keep knife clean and press gently to avoid squishing the roll. Lay scrolls flat on prepared baking sheet, allowing about 1 inch or so between each.
Bake for about 20 minutes or until scroll are light gold. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
Makes: about 1/2 cup lime curd
Time including chilling: 50 minutes
Active time: 8 minutes
- 1 egg
- 1 egg yolk
- ¼ cup granulated sugar
- 1 teaspoon grated lime rind
- ¼ cup key lime or lime juice ( about 1-1/2 regular limes)
- ¼ sweetened condensed milk
- In heatproof bowl, whisk together egg, egg yolk, sugar, lime rind, and lime juice; cook over a saucepan of simmering water, stirring until thick enough to mound on a spoon, about 8 minutes.
- Strain through a sieve into a bowl. Place plastic wrap directly on surface; refrigerate until cold, about 45 minute. Stir in condensed milk.
Adapted from Canadian Living June 2009