Thai Mango-Coconut-Green Curry-Ginger Scones

METHOD:

For the Green Curry Paste:
Bring a small pot of water to a rolling boil. Prepare an ice bath. Immerse the basil and cilantro in the boiling water for 1 minute and then transfer to the bath and chill fully. In a blender, combine lemon grass and ¼ cup coconut purée and blend till smooth. Add ginger, kaffir lime leaves, coconut rape, and another ¼ cup coconut purée and blend util smooth. Squeeze excess water out of the blanched herbs and add to blender, along with the remaining ¼ cup coconut purée, and blend till the mixture turns light, vibrant green. If at any point the curry paste feels warm, transfer to freezer to chill to prevent herbs from turning brown.

For the Mango-Coconut Scones:
Preheat the oven to 350°F. In a medium mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Toss butter into dry ingredients; chill mixture 25 minutes. Combine cream and ½ cup Green Curry Paste in a small bowl and whisk to integrate. Transfer chilled dry ingredients and butter to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed until the butter breaks down into pea-sized pieces. Add dried mango, crystallized ginger, and coconut flakes. Mixing on low speed, add remaining Green Curry Paste in ¼ cup increments until just incorporated. Take care not to over mix the dough. Turn dough out onto a lightly floured surface and roll to 1¼ inches thick. Cut into 3½-inch squares, then cut each square on the diagonal, creating two triangles. Transfer scones to a parchment-lined baking tray, brush tops with egg wash, and garnish with a sprinkling of coconut rape. Bake 30 to 40 minutes, until golden brown and firm to the touch.