Kefir and Fennel Seed Scones with Lemongrass Curd | Fast Ed
1 Preheat oven to 180°C. Sift the flours, baking powder, bicarbonate of soda and brown sugar into a bowl. Mix in the fennel seeds and kefir gently, until
Ingredients
- 200g plain flour
- 100g buckwheat flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 Tbsp brown sugar
- ½ tsp toasted fennel seeds, cracked
- 350ml kefir
- 2 lemongrass sticks, chopped
- 1 Kaffir lime leaf
- 1 cup caster sugar
- ¾ cup lemon juice
- 4 eggs
- 200g unsalted butter
- whipped cream, to serve
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