Ube Scones Made with Ube Ice Cream
Yes! These Ube Scones are made with melted Ube ice cream. Serve with a smear of clotted cream topped with Ube Halaya.
Servings: 14 Mini Scones
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.