Dishing up Easy Recipes and Forkin' Fun


It's a Thrilla in Manila at the Bite Me More kitchen with these Ube Scones!


2 ½ cups flour
1/3 cup sugar
1 tbsp lemon zest
1 tbsp baking powder
½ tsp kosher salt
½ cup cold butter, cut into pieces
½ cup heavy cream
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup mashed Ube

Ube Spread
¼ cup Ube jam (Ube Halaya)
2 tbsp fresh lemon juice
2 tbsp icing sugar


1) Preheat oven to 400F and line a baking sheet with parchment paper.
2) In a large bowl combine flour, sugar, lemon zest, baking powder and salt.
3) Cut in butter using your fingers until mixture resembles pea size crumbs.
4) In a small bowl, whisk cream, lemon juice, vanilla extract and mashed Ube.
5) Add to flour mixture, stir with a wooden spoon until moistened. Place dough onto a lightly floured surface and knead 4 times. Do not overwork the dough. Form into a flat round circle, about 8-inches.
6) Cut into 8 large wedges and place on prepared baking sheet. Bake scones until golden on the bottom, 16-18 minutes. Remove from oven and prepare Ube spread.
7) In a small bowl, stir together Ube jam, lemon juice and icing sugar until combined. Serve with baked scones.

Yield 8 scones