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I am crazy about scones! I suddenly had an idea to use some leftover pandan juice to make Pandan Scones.

The pandan juice I used was very concentrated and the scones turned out super fragrant with a very nice vibrant green. They were of course delicious and fluffy!

Traditionally, scones are served with clotted cream and fruit jam. You may want to serve with Kaya (Coconut and Egg Jam) for this.

Please click here for traditional Buttermilk Scone Recipe recipe if you like to try.

How to get puffy and flaky scone:-

Make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients. Warm hands may warm up the dough and melt the butter.
Chill the dough before baking. This is to make sure the dough stay cold so that the butter doesn’t melt before the scones are baked.
Do not overworking the dough. This will yield tough and chewy scones. Mix until just comes together and the dough still looks lumpy.
Please make sure your baking powder is not expired. Expired baking powder a can cause your scone not to rise.
Use buttermilk or yogurt. The acidity in buttermilk or yogurt breaks down the gluten and make the scones crumb softer.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Pandan Scones

Yields: 7 scones

INGREDIENTS:

230g plain flour

¼ tsp salt

2 ½ tsp baking powder / double action baking powder

1/2 tsp baking soda (optional)

40g brown sugar

80g butter, very cold from the freezer

1 large egg, whisked

20g concentrated pandan juice (please refer here for homemade pandan juice)

25g plain Greek yogurt or buttermilk (35g fresh milk + ¼ tsp white vinegar, use only 25g and keep balance for glazing)

Utensils:

2 inch (5cm) or 3 inch cookie cutter (round straight or round zig zag)

A pastry blender

A baking tray lined with parchment paper

METHOD:

Preparation:

Cut butter into few pieces and place the butter in freezer.
Preheat oven to 200C (180C fan forced)

Preparing Dough:

Sift flour, baking powder and salt together in a large mixing bowl.
Add sugar mixed well. Keep aside.
In a small bowl, whisk egg with 25g yogurt or buttermilk and pandan juice together. Set aside.
Remove butter from freezer. Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife).
Add egg mixture and mix with a spatula with cutting movement until all come together. If the dough seems too dry, add a little more buttermilk, a teaspoon at a time.
Using hand, roughly make dough into a ball. Place the dough in the fridge for 10 – 15 minutes.

Shaping:

Remove dough from the fridge. Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Fold it into thirds like a letter. Repeat another time the same way. Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
Using a round cutter, cut scone from the dough. Please don’t twist it, just lift it up and push the dough out.
Place the scones on the lined baking tray, brush them lightly with buttermilk.

Baking:

Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen.
Remove from oven and cool on a wire rack.

Notes:

Buttermilk - If you do not have buttermilk, you can make your own homemade buttermilk substitution. Simply add 1/2 tablespoon of vinegar or lemon juice into 120g milk, stir the mixture and let it stand for about 10 minutes.