Yes! These Ube Scones are made with melted Ube ice cream. Serve with a smear of clotted cream topped with Ube Halaya.
Here I am again successfully making a recipe with Ube Ice Cream. This time I am replacing heavy cream with melted (but cold) Ube Ice Cream when making scones. It works! The Ube Ice cream has both the fat and the cream needed to make a scone nice and tender.
Ingredients
Here is what you will need to make your Ube Scones.
Flour - You can use either self rising or all purpose flour. If you are using self rising don't add I the baking powder.
Sugar - It's best to use the super fine baking sugar for the Ube Scone recipe.
Baking Powder - This is our rising agent to make it nice and puffed up. Remember if you are using self rising flour you can remove this ingredient.
Butter - You will need ½ cup of butter that has been cut up into cubes. Make sure it's super cold.
Ube Ice Cream - Use your favorite Ube Ice cream or make your own from scratch. You are going to melt a cup of Ube Ice Cream in the refrigerator. Then use a measuring cup to measure out ¾ cup of melted BUT cold Ube Ice Cream in the last mixing step of the recipe.
How To Make Ube Scones
Combine the flour, sugar and baking powder in a bowl. If using self rising flour don't add baking powder.
Mix well with a whisk.
Cut butter into small cubes and chill for at least 30 minutes.
For this step you can either use a food processor like me or use your hands to rub in the butter into the flour mixture. The choice is yours!
If using a food processor lightly pulse the butter into the flour, just until it's mixed in and all the butter is covered in flour. It's okay to still have big chunks of butter.
Then pour in the melted BUT cold Ube Ice Cream.
Pulse again slowly.
Stop when it just starts to combine and resembles wet sand. It's better to stop pulsing earlier than later so not to over work the dough.
Then dump the mixture on to a clean work surface.
Use your hands to make a square shape and pat it down evenly to about ½ an inch high. Look at the butter!!! That is what you want to see.
You can cut the Ube Scones into equal size squares or you can go the extra mile and cut them into smaller portions with a cookie cutter. Bonus points for using one with a pretty edge.
Lay it out on a silicone mat with at least 1 inch space in between.
Then put in the refrigerator for at least an hour to cool and relax the gluten.
Pre-heat the oven to 400F and brush with milk before baking. Put in the oven and bake for 15 to 20 minutes.
Once done leave to cool slightly.
What to Serve With Your Ube Scones
To serve place on a chic silver tiered tray.
Don't forget the clotted cream and some Ube Halaya on the side.
What I like to to is put the clotted cream on the scone and top it off with a serving of Ube Halaya. So great to have with Salabat.
You can also make a full on Filipino Afternoon Tea by serving it with Palabok Egg Sando (Sandwich) Recipe, Filipino Onion Tart (Sibuyas Tart), Calamansi Curd Cookies and Napoleones with Maja Blanca Pastry Cream. Don't forget to invite me if you do have an afternoon tea!
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Equipment
- Food Processor Optional (can use hands instead)
Ingredients
- 2 Cups Flour
- ½ Cup Super Fine Sugar
- 2 ½ Teaspoon Baking Powder
- 8 Tablespoons Butter Cubed and Chilled
- ¾ Cup Melted But Cold Ube Ice Cream
- Milk for brushing
Instructions
- Combine the flour, sugar and baking powder in a bowl. If using self rising flour don't add baking powder. Mix well with a whisk.
- Cut butter into small cubes and chill for at least 30 minutes.
- For this step you can either use a food processor like me or use your hands to rub in the butter into the flour mixture. The choice is yours! If using a food processor lightly pulse the butter into the flour, just until it's mixed in and all the butter is covered in flour. It's okay to still have big chunks of butter.
- Then pour in the melted BUT cold Ube Ice Cream.
- Pulse again slowly. Stop when it just starts to combine and resembles wet sand. It's better to stop pulsing earlier than later so not to over work the dough.
- Dump the mixture on to a clean work surface. Use your hands to make a square shape and pat it down evenly to about ½ an inch high.
- You can cut the Ube Scones into equal size squares or you can go the extra mile and cut them into smaller portions with a cookie cutter. Bonus points for using one with a pretty edge.
- Lay it out on a silicone mat with at least 1 inch space in between.Then put in the refrigerator for at least an hour to cool and relax the gluten.
- Pre-heat the oven to 400F while it's chilling and brush with milk before baking. Put in the oven and bake for 15 to 20 minutes.
- Once done chill slightly then transfer to a tray and serve with clotted cream and ube halaya.
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