Ever since I was locked down with a ton of flour, easy access to Western ingredients and an insatiable craving for Taiwanese food, I’ve gotten really creative when it comes to merging Western cooking traditions with Eastern flavors.
Case in point: scones. So there’s a popular scone place in Taipei called Ciao Ciao and they feature a lot of the usual suspects: tea flavored scones, matcha, sesame, etc. I figured, if you get a decent base recipe, you can probably experiment with different flavors and mix-ins. And so this happened. At first sight they might not look suspicious, but I can assure you their flavors are wildly different.
Behold: black sesame (with peanut butter), oolong tea (with pineapple syrup) and the one truly out of left field, soy caramelized shallot scones. Don’t say I didn’t warn you.
black sesame scones
oolong pineapple scones
PINEAPPLE PRESERVE + SYRUP
caramelized shallot scones