I like ube and I like scones, so this was a natural thing for me to make. I had a leftover jar from making this beautiful and delicious boule. While it was fantastic, it also needed a lot of care compared to these scones which I can just make and eat for the same breakfast. None of the recipes online appealed to me or my jar (poor half eaten thing), so I made my own.
I used a Steven Universe background for the picture in honor of Lar’s cake.
- 1/2 C of Jarred Ube Halayang* or Cooked Mashed Ube
- 1 t of Coconut Extract
- 1/4 t of Almond Extract
- 1/2 C Coconut Milk + More if Needed
- 1/2 C Flour
- 1/3 C Light Brown Sugar
- 1/2 t Baking Powder
- 1/4 t Salt
- 1/2 C Cold Butter (Chopped in Small Pieces)
- Some Coconut Milk Mixed with Water to Brush on the Tops
- Preheat the oven to 400°F/200°C.
- In a small bowl, mix together the ube, extracts and coconut milk with a whisk. Set aside.
- In a larger bowl, mix together the flour, sugar, baking powder and salt with a whisk.
- Use your hands to combine the butter with the flour. Rub it into the mixture until the butter is small than peas everywhere.
- Use your hands to combine the ube mixture with the flour mixture. Add more coconut milk if you think its needed to get the scone dough consistency of your dreams.
- Place this mixture on a floured (or not, I used a cutting board) surface and push it into a 8 in or 200 cm circle. Cut this in eighths.
- Brush the tops of the eights with the coconut milk mixed with water.
- Take the eighths and put them on a parchment paper lined baking sheet and bake for 15 minutes.
- Enjoy! I don’t glaze because I freeze the leftovers, but you can if you want! I topped mine with condensed milk, but this coconut clotted cream also would be a good topping!
*I couldn’t get fresh and had the jar in my fridge. Both work even if they aren’t the same thing, which is what I figured out when I subbed a jarred dessert for the mash in the bread recipe. It’s a fun world out there.