These Langka Scones are layered with Langka jam from the Philippines. The texture of the scones are nice and light and goes great with the slightly caramelized jam. Oh and it's topped with a light sprinkling of Polvoron for a sweet milky crunch.
I have a slight obsession with afternoon tea's. The tiny sandwiches, decadent mini cakes and of course the scones with jam and clotted cream.
Ahh... Don't even talk about the plates and cups that are used. Love, love love!! When we went to the Philippines last December I bought a jar of Langka jam. It's made by one of my favorite jam companies. The Fruit Garden.
If you are wondering what else can I do with jam besides eat it? Then this is the recipe for you. These scones are layered with Langka jam and what I love about it is that it gets slightly caramelized from baking.
You can cut them small so for afternoon tea or leave them big to have them as a snack for a late morning or afternoon merienda.
Ingredients
Flour - Use all purpose flour and measure out 2 cups.
Sugar - For the dough it's best to use super fine baking sugar.
Salt - Trust when there is sugar there must be a little bit of salt.
Baking Powder - This is our lifting agent that will give rise to the Langka Scones.
Butter - The key to a good flakey scone is to use super chilled butter. My tip is to cut it into small cubes first and the place in the freezer until it's needed in the recipe.
Heavy Cream - You will need ⅔ of heavy cream that is also super cold. Any extra will be used to brush on top of the scones before baking.
Egg - This recipe you will need 1 egg that is also super cold. Basically any ingredient you get from the fridge needs to stay cold.
Calamansi Juice - You will need 1 tablespoon of juice.
Vanilla - Not picky here you can use paste or extract.
Langka Jam - For the layers you will need 3 tablespoons. Any extra you can have with the Langaka Scones when eating them.
Povoron - This topping is optional. You can also use raw sugar as well.
Want to Make Your Own Langka Jam?
If you are not in the Philippines or don't have your own Henry's Harvest Langka Jam, don't freak out. You can make it yourself using my recipe.
How To Make Langka Scones
Place the flour, sugar, baking powder and salt.
Mix well.
Transfer to a food processor.
Add in the semi frozen butter cubes. Process until you get sandy crumbs.
Place the flour and butter mixture back into the large bowl you used to mix the flour. Make a deep well in the middle of the flour mixture.
In a separate bowl or large cup mix together the cream, egg, vanilla and calamansi juice.
Pour the mixture into the hole.
Using a spatula or wooden spoon mix until you get a shaggy dough.
Transfer to a clean work surface.
Use your hands to very lightly kneed the dough just so that it sticks together. Form the dough into a small square.
Then using a knife or pastry cutter cut into 4 portions.
Take one portion and flatten it out to about ½ a cm trying to make it level and even as possible. Place on a prepared baking tray.
Spread 1 tablespoon of Langka jam all over the dough.
Repeat the same process for the second and third layer.
With the forth layer place it on top but don't put any jam on.
Cut the square in half and then cut each half into thirds.
Brush each Langka Scone with leftover cream.
Then top with some polvoron.
Place each Langka Scone on a baking tray with a silicone mat or parchment paper. To keep the layers from moving place a tooth pick at each end of the scones.
Bake at 400F for 20 minutes. Leave to cool down. It will all stick together once it comes to room temperature.
How To Serve and Store Your Langka Scones
It's best to eat the Langka Scones the same day you make them so that they are super fresh.
Serve with some clotted cream, butter and even more Langka Jam and enjoy with your favorite pot of tea.
Oh and don't forget to use your fanciest plates!
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Equipment
Ingredients
- 1 Cup All Purpose Flour
- ⅓ Cup Super Fine Sugar
- 1 Tablespoon Baking Powder
- ½ Cup Cubbed Butter Super Chilled
- 1 Egg Super Chilled
- ⅔ Cup Heavy Cream Super Chilled
- 1 Tablespoon Calamansi Juice
- 2 Teaspoons Vanilla Paste or Extract
Topping
- Left over Heavy Cream
- ¼ Cup Polvoron or Raw Sugar
Instructions
- Pre-Heat oven to 400F and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl mix together the flour, sugar, baking powder and salt. Transfer to a food processor. Add in the semi frozen butter cubes. Process until you get sandy crumbs.
- Place the flour and butter mixture back into the large bowl you used to mix the flour. Make a deep well in the middle of the flour mixture.
- In a separate bowl or large cup mix together the cream, egg, vanilla and calamansi juice. Pour the mixture into the hole. Using a spatula or wooden spoon mix until you get a shaggy dough. Transfer to a clean work surface.
- Use your hands to very lightly kneed the dough just so that it sticks together. Form the dough into a small square. Then using a knife or pastry cutter cut into 4 portions.
- Take one portion and flatten it out to about ½ a cm trying to make it level and even as possible. Place on a prepared baking tray. Spread 1 tablespoon of Langka jam all over the dough. Repeat the same process for the second and third layer.
- With the forth layer place it on top but don't put any jam on. Cut the square in half and then cut each half into thirds.
- Brush each Langka Scone with leftover cream. Then top with some polvoron.
- Place each Langka Scone on a baking tray with a silicone mat or parchment paper. To keep the layers from moving place a tooth pick at each end of the scones.
- Bake at 400F for 20 minutes. Leave to cool down. It will all stick together once it comes to room temperature.
Notes
- If you don't have a food processor you can use your hands to mix the butter with the flour. To do that mash the butter and flour in between your fingers.
- You can make Langka Jam using this recipe if you can't find a ready made jar.
- The Polvoron topping is optional. You can just use raw sugar instead.
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