These Paleo Chocolate Chip Scones with a Kombucha Ube glaze was gone so fast. I mean like a day and a half fast. The rule in this house is, if no one eat what I make you ain’t getting anything new as my freezer is super full already. Any other recipe developers out there have the same problem??
I’ve been wanting to make an Ube recipe for a long time. What is Ube you ask? This video best explains why it’s not the purple sweet potato in your grocery store. The only place you can find it fresh is at an Asian Market, specifically ones that sell a majority of Filipino food like Seafood City.
With the pantone color of the year being a vibrant purple, using it as a natural coloring agent is super popular right now. It actually doesn’t taste like anything, like a normal potato its pretty bland that is why traditionally lots of butter, sugar and condensed milk is added to bring out some flavor.
There hasn’t enough Filipino recipes on here and that is going to change this year. Starting with this recipe that dips into using Ube in a non traditional way.
To make the ube glaze I used ube powder mixed with some Heath-ade Kombucha, then used the left over Kombucha to have with the Paleo Chocolate Chip Scones.
I served the hot out of the oven scones with some vegan cultured butter and yeah… I know why it went so fast. It’s freaking good!
Healthy paleo scones with a healthy ube glaze.
Bake for 20 minutes. Once done place in a basket lined with a napkin and cover to keep warm. Serve with your choice of jam and butter and curd.
Place the ube powder and komboucha in a small bowl and let sit for about 10 minutes for the ube to re-constitute. Mix well to get any lumps out and pour over the scones.
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Your scones look scrumptious! I’m completely fascinated by this powdered purple yam to color food. I have a huge Asian grocery store in my neighbored so I’m going to have to see if they carry it.
Scones are my weakness and now I am really intrigued by your lovely ones with an ube glaze!
This sounds so good!!! Yes please more filipino recipes.
These scones look delicious! I love that you made them chocolate
You had me at chocolate chip scones!! Yummm!
That’s a really amazing recipe! Everything sounds so new for me and would love to try it soon!
I’ve always loved Asian recipes and this scones with ube really sound interesting! I’m quite intrigued by how it would taste with chocolate.
Never thought of using Kombucha for a glaze, great idea. I have seen Ube at our local market but never knew how to use it. Great post and these scones looks amazing.
These are absolutely beautiful! Love your pictures and man you did a GREAT job on this recipe! I’m definately sharing these with my paleo friends. Thanks for posting such an amazing post!
Oh these straight out of the oven are the best way to serve them. Gooey chocolate chips and that glaze-yummy!!
These sound wonderful. Love that glaze!!
YES! A guilt-less sweet treat! Loving these Pale Chocolate Chip Scones!
These look so delicious! I love learning about new to me foods so I’m excited to track down some ube!
Wow…looks so interesting! They sound great too and your photos are pretty!
I am new to paleo cooking but as a gf Cook I so can see the comparisons. This recipe looks delicious and perfect for breakfast treats or mid afternoon snack!
oh YUMMM I love kombucha and I love ube so this sounds like perfection! Interesting to hear about the differences between ube and just ‘purple sweet potato’. I love baking with them and will have to try this!
I have never tried kombucha and have no idea if it’s vegan but these sure look delicious. I always love tour photography, too.