Gin & Tonic Scones

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By Darren Purchese

In 2023 and now in 2024 Darren Purchese has taken over the prestigious and iconic afternoon tea production aboard the luxurious Cunard Line Queen Elizabeth ship. The yearly culinary voyages are a highlight in the cruising calendar and have showcased some amazing Australian chefs including Karen Martini, Matt Moran and Mark Olive.

This is the recipe for the exact same scones that Darren and Cath will be making for the guests aboard the Culinary Cruise this year. Signature light and fluffy scones are paired with oh so fancy Gin & Tonic flavours for something unique and delicious for the guests of the Queen Elizabeth. 

You can read more about this year's voyage right here.

Time

4

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0

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Degree of Difficulty

Easy

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COMPONENTS

 Gin & Tonic Jelly
 Juniper Cream
 Fizzy White Chocolate
 Lime Curd
 Scones

GIN & TONIC SYRUP

120 ml Gin
350 ml tonic water
180 ml sugar syrup

GIN & TONIC JELLY

500 ml gin & tonic syrup
8g gelatine leaves

JUNIPER CREAM

500 ml cream, thickened
25g icing sugar, sieved
 to taste juniper berries, dried & ground

FIZZY WHITE CHOCOLATE

40g icing sugar, sieved
40g citric acid
40g bicarbonate of soda
2 whole lime, finely grated zest
340g white chocolate, melted

LIME CURD

75 ml lime juice
1 whole lime, zest finely grated
165g egg, (approx. 3 large eggs)
150g caster sugar
100g unsalted butter, softened
3g gelatine leaves
1 drop green food colour, water soluble optional

SCONES

550g self raising flour
300 ml cream, thickened, room temperature
300 ml milk, room temperature
1tsp caster sugar
½tsp salt

EGG WASH

2 egg yolks
 splash cream, thickened
½tsp salt
1

 

2

To make the gin & tonic syrup… Mix all of the ingredients together.

 

3

To make the gin & tonic jelly  Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the syrup into a saucepan and gently heat to a boil. Remove from the heat and stir in the soaked gelatine. Strain the jelly mixture through a small sieve into a jug. Pour the jelly into small ramekins and refrigerate.

 

4

For the juniper cream… Whip the cream with the sugar until firm. Either fold in the juniper powder or dust on top to taste.

 

5

For the fizzy white chocolate… Place the icing sugar, citric acid and bicarbonate of soda into a mixing bowl and grate in the lime zest. Add the melted white chocolate to the bowl and stir to combine. The chocolate can be tempered or spread out thinly onto sheets of baking paper using a palette knife. Leave the chocolate to set for a few minutes in the fridge before breaking into irregular sized shards. Store covered  in the fridge until needed.

 

6

To make the lime curd… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the lime juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

 

7

To get ready… Preheat your oven to a hot 200C/220C fan forced, you’ll need a round cutter. I like to use a 5 cm diameter size but really it’s up to your preference.

 

8

To make the dough… sieve the flour twice into a mixing bowl and add the salt and sugar. Add the cream and milk and mix to make a soft dough using a knife or pastry scraper. Be light with your fingers and try not to overwork the dough. If it feels too wet then you can add a tablespoon extra of flour but you are looking for a dough that is moist and pliable.

 

9

To roll and cut the scones… turn the dough out on a lightly floured bench and pat out to a thickness of about 3 cm. Use a 50 cm cutter to cut scones out of the dough. Dip the cutter in flour first and do not twist the cutter when removing, straight up and down is the best way. Push left over dough together and lightly knead, cut remaining scones until all the dough is used but do not roll out more than three times. Place the scones on a lined baking tray.

 

10

Make the egg wash… by mixing the yolks with the cream and salt. Carefully egg wash the top of each scone using a pastry brush, try to not let egg wash drip down the side of the scones which will affect the straightness of your scone rise.

 

11

To bake… bake in the oven for about 12 minutes until they are golden on the bottom and top.

 

12

Assembly…There aren't any strict guidelines for putting together these scones. Personally, I prefer to present the lime curd, juniper cream, Gin & Tonic jelly, and the fizzy white chocolate on the side, allowing my guests to enjoy the experience of customising their scones. However, I absolutely insist that they don't leave anything out.

 

 

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To make the gin & tonic syrup… Mix all of the ingredients together.

3
0 hours 0 minutes

To make the gin & tonic jelly  Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the syrup into a saucepan and gently heat to a boil. Remove from the heat and stir in the soaked gelatine. Strain the jelly mixture through a small sieve into a jug. Pour the jelly into small ramekins and refrigerate.

4
0 hours 0 minutes

For the juniper cream… Whip the cream with the sugar until firm. Either fold in the juniper powder or dust on top to taste.

5
0 hours 0 minutes

For the fizzy white chocolate… Place the icing sugar, citric acid and bicarbonate of soda into a mixing bowl and grate in the lime zest. Add the melted white chocolate to the bowl and stir to combine. The chocolate can be tempered or spread out thinly onto sheets of baking paper using a palette knife. Leave the chocolate to set for a few minutes in the fridge before breaking into irregular sized shards. Store covered  in the fridge until needed.

6
0 hours 0 minutes

To make the lime curd… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. In a medium bowl, combine the lime juice, zest, eggs, sugar, and butter and use a stick blender to process together until just combined. Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Cook the curd, whisking constantly with a hand whisk, until the mixture reaches 82C. Use a thermometer to accurately check the temperature. Remove the bowl from the heat and add the soaked gelatine to the bowl, stir the gelatine through with a heat proof spatula until dissolved. Pour the curd into a clean medium bowl set over a larger bowl filled with ice. Stir until cool enough to refrigerate.

7
0 hours 0 minutes

To get ready… Preheat your oven to a hot 200C/220C fan forced, you’ll need a round cutter. I like to use a 5 cm diameter size but really it’s up to your preference.

8
0 hours 0 minutes

To make the dough… sieve the flour twice into a mixing bowl and add the salt and sugar. Add the cream and milk and mix to make a soft dough using a knife or pastry scraper. Be light with your fingers and try not to overwork the dough. If it feels too wet then you can add a tablespoon extra of flour but you are looking for a dough that is moist and pliable.

9
0 hours 0 minutes

To roll and cut the scones… turn the dough out on a lightly floured bench and pat out to a thickness of about 3 cm. Use a 50 cm cutter to cut scones out of the dough. Dip the cutter in flour first and do not twist the cutter when removing, straight up and down is the best way. Push left over dough together and lightly knead, cut remaining scones until all the dough is used but do not roll out more than three times. Place the scones on a lined baking tray.

10
0 hours 0 minutes

Make the egg wash… by mixing the yolks with the cream and salt. Carefully egg wash the top of each scone using a pastry brush, try to not let egg wash drip down the side of the scones which will affect the straightness of your scone rise.

11
0 hours 0 minutes

To bake… bake in the oven for about 12 minutes until they are golden on the bottom and top.

12
0 hours 0 minutes

Assembly…There aren't any strict guidelines for putting together these scones. Personally, I prefer to present the lime curd, juniper cream, Gin & Tonic jelly, and the fizzy white chocolate on the side, allowing my guests to enjoy the experience of customising their scones. However, I absolutely insist that they don't leave anything out.