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??
What is Ube?
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.
How to Make Ube Glaze
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!
This post was made in partnership with Health-Ade, however all recipes, photos and opinions are my own.