Pandan Scones

Friday, 17 November 2017





I am crazy about scones! I suddenly had an idea to use some leftover pandan juice to make Pandan Scones.  The pandan juice I used was very concentrated and the scones turned out super fragrant with a very nice vibrant green. They were of course delicious and fluffy!  Traditionally, scones are served with clotted cream and fruit jam.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Scones Recipe


Yields:  7 - 8 scones

INGREDIENTS:

230g plain flour
¼ tsp salt
2 ½ tsp baking powder / double action baking powder
40g brown sugar

80g butter, very cold from the freezer
1 large egg, whisked
20g concentrated pandan juice (please refer here for homemade pandan juice)
26g buttermilk (35g fresh milk + ¼ tsp white vinegar, use only 26g and keep balance for glazing)

Utensils:  

2 inch (5cm) cookie cutter (round straight or round zig zag)
A pastry blender
A baking tray lined with parchment paper


METHOD:

  1. Cut butter into few pieces and place the butter in freezer.
  2. Preheat oven to 200C (180C fan forced)
  3. Sift flour, baking powder and salt together in a large mixing bowl.  Keep aside.
  4. In a small bowl, whisk egg with 26g buttermilk and pandan juice together. Set aside.
  5. Remove butter from freezer.  Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
  6. Add sugar mixed well.
  7. Add egg mixture and mix with a spatula with cutting movement until all come together.  If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
  8. Using hand, roughly make dough into a ball.  Place the dough in the fridge for 10 – 15 minutes.
  9. Remove dough from the fridge.  Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick.  Fold it into thirds like a letter.  Repeat another time the same way.  Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.  Click here to view the steps.
  10. Using a round cutter, cut scone from the dough.  Please don’t twist it, just lift it up and push the dough out.
  11. Place the scones on the lined baking tray, brush them lightly with buttermilk.
  12. Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
  13. Remove from oven and cool on a wire rack.

Note:

To get puffy and flaky scone, make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients.

2 comments:

  1. Wow, I haven't seen pandan as an ingredient since I left Bali! This recipe makes me happy. :-) - jessie from cakespy

    ReplyDelete
  2. Hi Jessie,
    Thank you for stopping by and compliment.
    Cheers...

    ReplyDelete