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Ube Scones with Ube Glaze

Delicious Ube Scones with Ube Glaze for a Unique Breakfast Treat

Delightful Ube Scones with Ube Glaze for an irresistible breakfast treat.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Essential for structure; swap with a gluten-free blend if desired.
  • 2 tablespoons Baking Powder A crucial leavening agent; make sure it’s fresh for the best rise.
  • 0.5 teaspoon Salt Enhances flavor; crucial for balancing the sweetness of the scones.
  • 0.25 cup Granulated Sugar Provides that sweet touch; granulated sugar ensures texture perfection.
  • 0.5 cup Cold Diced Butter Creates flakiness; keep it cold for those tender layers.
  • 0.5 cup Ube Halaya Adds flavor and moisture; you can substitute with ube extract and extra cream if needed.
  • 0.5 cup Heavy Cream Binds the dough and adds moisture; full-fat milk works well too.
  • 1 teaspoon Vanilla Extract Deepens flavor; always opt for pure extract for the best taste.
For the Glaze
  • 1 cup Powdered Sugar Key for the glaze; it ensures a smooth and glossy finish.
  • 1-2 tablespoons Milk Adjusts the glaze consistency; feel free to use any milk you have on hand.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • whisk
  • Pastry cutter
  • Oven

Method
 

Step-by-Step Instructions for Ube Scones with Ube Glaze
  1. Whisk together 2 cups of all-purpose flour, 2 tablespoons of baking powder, ½ teaspoon of salt, and ¼ cup of granulated sugar in a large mixing bowl. Set aside.
  2. Add ½ cup of cold diced butter to the flour mixture, blending until the mixture resembles coarse crumbs.
  3. Gently fold in ½ cup of ube halaya, ½ cup of heavy cream, and 1 teaspoon of vanilla extract until just combined.
  4. Turn the dough out onto a floured surface, shape into an 8-inch circle about 1 inch thick, and cut into 8 wedges.
  5. Transfer scones to a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 15-18 minutes.
  6. Whisk together 1 cup of powdered sugar, 2 tablespoons of ube halaya, and 1-2 tablespoons of milk to prepare the glaze.
  7. Drizzle the glaze over the cooled scones and allow to set for about 10 minutes.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure your butter is cold to create a perfectly flaky texture. Mix the dough just until combined to keep your scones tender. Store cooled scones in an airtight container at room temperature for up to 2 days.

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