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.
Paleo Chocolate Chip Scones with a Komboucha Ube Glaze
Healthy paleo scones with a healthy ube glaze.
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: Breakfast, Snack
Cuisine: Filipino
Servings: 4 People
Paleo Chocolate Chip Scones
- 2 Cups Almond Flour
- 1/4 Cup Unflavored Pea Protein Powder
- 1 Teaspoon Vanilla Powder
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Himalayan Pink Salt
- 2 Eggs at room temperature
- 1/3 Cup Almond milk at room temperature
- 2 Tablespoons Date Syrup
- 2 Tablespoons Melted and cooled Coconut Oil
- 1/2 Cup Mini Vegan Chocolate Chips
Kombucha Ube Glaze
- 2 Tablespoons Ube Powder
- 1/4 Cup Health-ade Original Komboucha
Paleo Chocolate Chip Scones
Pre-heat oven to 325 degrees and line a baking tray with parchment paper or a silicon baking mat.
In a bowl mix together the almond flour, pea protein, baking powder, vanilla powder and salt.
In a separate bowl mix the eggs, almond milk, date syrup, coconut oil together. When thoroughly mixed pour into the dry mixture and mix until fully incorporated. Add in the dried blueberries and mix well.
Cut the dough in half and mound each dough on the lined baking tray. Flatten out the dough and form 2 dough circles. Cut each circle into eight pieces to make mini triangle scones.
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.