Bak kwa scones

Had some craving for bak kwa and bought 500g just to satisfy that feeling.   Since we still have some left, wanted to try out this Bak Kwa scone.

This should be nice because I baked Bak Kwa muffin before and it was yummy.

Thanks SH Yeo for sharing.

What you need:

335 self-raising flour

1½ tbsp baking powder

75g castor sugar

100g unsalted butter (cubed and frozen)

150g bak kwa 

100g fresh milk

85g dairy whipping cream

Egg wash

Milk

Method:

Preheat oven to 200℃.   Lined a baking sheet.

In the mixing bowl, sift flour and baking powder.

Add in sugar and with a balloon whisk, mix well.

Add in frozen butter and slowly whisk until crumb-like.

While mixer is running, chop bak kwa into tiny pieces.

Add in chopped bak kwa.

Combine milk and whipping cream and remove the balloon whisk and make a well in the centre and pour in the milk mixture.

With a spatula, mix and combine to form a dough.  (Do the fold and press method).

Place dough onto a Silpat mat and using a rolling pin, flatten the dough to 2cm thick.

Roll into a rectangle and cut into squares.

Place scones on tray and brush with milk.

Bake for 15 mins or until light golden brown.    

Enjoy!