recipe: taiwan-inspired scones

What if you take mary berry’s scones and add taiwanese flavours?

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

  • 150g flour
  • 1 tbsp salt
  • 1 1/2 tbsp baking powder
  • 20g light brown sugar
  • 2 tbsp unsalted butter (softened, room temp)
  • 2 tbsp peanut butter
  • 1tbsp black sesame powder
  • 70 ml egg + whole milk mixture

 

  1. Preheat oven to 420 degrees
  2. cut up butter into cubes, peanut butter and combine with flour, baking powder, sugar and salt. Mix by pinching in hands until sandy.
  3. add black sesame. then add just enough egg + milk mixture and stir together until just combined
  4. turn out and shape into a ball, lightly roll to about an inch thick
  5. Cut using fluted cutter (2in) – should make about 6 (small) + some extra scraps – dust the cutter with flour to be easier
  6. Brush with leftover egg wash
  7. Bake for 12 minutes, turning halfway
  8. serve with crunchy PB + honey

oolong pineapple scones

PINEAPPLE PRESERVE + SYRUP

  • 1 can crushed pineapple
  • 1 heaping spoon of maltose
  • 2 tbsp dark brown sugar
  • 2 tbsp dark brown sugar + 2 tbsp granulated sugar
  1. Drain the crushed pineapple, reserving the liquid
  2. put the crushed pineapple in a nonstick pan over medium heat, stir fry for 8-10 minutes until all liquid has evaporated
  3. add maltose + 2tbsp brown sugar and stir fry until caramelized in color, make sure there is no more liquid and combined into a ball. remove from heat and let cool
  4. Then, add reserved juice into pan with 2tbsp dark brown and 2 tbsp granulated sugar. simmer to dissolve.
  5. cook until reduced over low heat (about 10-15 minutes)
  6. let cool until thickened

 

SCONE

  • 150g flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 10g light brown sugar
  • 5g granulated sugar
  • 2 tbsp unsalted butter (softened, room temp)
  • 2 tbsp pineapple preserve
  • 1 tsp oolong tea powder (aka grind up if using whole leaves) + 1 tbsp hot water (blended)
  • 70 ml egg + whole milk mixture

 

  1. Preheat oven to 420 degrees
  2. cut up butter into cubes and combine with flour, baking powder, sugar. Mix by pinching in hands until sandy.
  3. add pineapple, coating in flour mixture so it’s not clumpy
  4. Add oolong mixture and egg + milk, stir until it just comes together
  5. turn out and shape into a ball, lightly roll to about an inch thick
  6. Cut using fluted cutter (2in) – should make about 6 (small) + some extra scraps – dust the cutter with flour to be easier
  7. Brush with leftover egg wash
  8. Bake for 12 minutes, turning halfway
  9. serve with whipped butter or clotted cream, and pineapple syrup

caramelized shallot scones

  • 150g flour
  • 1 1/3 tbsp baking powder
  • 1 tsp white pepper
  • 20g dark brown sugar dissolved in 20g soy sauce – slightly reduced
  • 2 tbsp unsalted butter (softened, room temp)
  • 1/2 tbsp shallot oil
  • 2 tbsp fried shallots
  • 70 ml egg + whole milk mixture

 

  1. Preheat oven to 420 degrees
  2. cut up butter into cubes and combine with flour, baking powder, white pepper. Mix by pinching in hands until sandy.
  3. add sugar soy mixture and shallot oil and shallots. then add just enough egg + milk mixture and stir together until just combined
  4. turn out and shape into a ball, lightly roll to about an inch thick
  5. Cut using fluted cutter (2in) – should make about 6 (small) + some extra scraps – dust the cutter with flour to be easier
  6. Brush with leftover egg wash
  7. Bake for 12 minutes, turning halfway

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