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.

Ingredients

  • 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

Directions

  1. In a big bowl, mix all the dry ingredients.
  2. Using a bench scraper, cut the cold butter into the dry - until walnut or pea sized butter chunks remain.
  3. Mix buttermilk, sour cream, egg, and vanilla together.
  4. Dump mixed liquid into the big bowl.
  5. Use bench scraper to fold until just combined - don't over mix.
  6. Put the dough on your working surface (scone dough will be sort of moist here, it's not bread).
  7. 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.
  8. Bake in a preheated 410F oven for 15 minutes.
  9. 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).
  10. 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).
  11. 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.
  12. Eat and enjoy!