Written on May 18th, 2020
Hello Friends! It's been a long time since I've posted a new recipe. Here the fluffiest, most subtly sweet and delectable taro paste- stuffed scones. I love me some scones that are tall and don't look like short dense pieces of dough. Adapted from my uncle's scone recipe which is the perfect recipe 😆
I've been so busy but don't worry, I've baking a lot in the past few weeks! That is, until my oven started smoking and the house almost burned down.
- 340g all purpose flour
- 45g cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 70g sugar
- 112g butter (1 stick, cold)
- 1/2 cup buttermilk
- 120g sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 pack of chopped taro
- dashes of milk
- 3-4 tb sugar
- In a big bowl, mix all the dry ingredients.
- Using a bench scraper, cut the cold butter into the dry - until walnut or pea sized butter chunks remain.
- Mix buttermilk, sour cream, egg, and vanilla together.
- Dump mixed liquid into the big bowl.
- Use bench scraper to fold until just combined - don't over mix.
- Put the dough on your working surface (scone dough will be sort of moist here, it's not bread).
- Shape dough into rectangle, about 1 inch thick. Using bench scraper, cut in half and put the 2 layers on top of each other. Flatten and repeat 2 more times.
- Bake in a preheated 410F oven for 15 minutes.
- To make the taro paste, boil the taro in water until it's soft (just poke a chopstick in it and if it goes through, it's ready).
- When the taro is still hot, add sugar and milk until it's a thick texture (best to watch youtube for this it's so hard for me to explain all this).
- When taro paste and scones cooled down, cut the scones length wise in the middle but don't cut it all the way. Spread lots of taro past in the middle.
- Eat and enjoy!