Kefir and Fennel Seed Scones with Lemongrass Curd

by Leah Halmagyi


  • 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


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 a rough dough forms. Flatten, then cut out 6cm discs and arrange on a lined oven tray. Bake for 20 minutes, until fluffy and golden.
2 Meanwhile, combine the lemongrass, Kaffir lime leaf and sugar in a mortar and pound well. Put into a medium saucepan with the lemon juice and simmer over a moderate heat for 15 minutes, until reduced by one-third.
3 Strain into a second saucepan through a fine sieve, then whisk in the eggs and butter. Cook over a very gentle heat until the mixture just thickens, then pour into sterilised jars and seal while hot. Serve warm scones with lemongrass curd and whipped cream.