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Passion Fruit Scones with Passion Fruit Glaze8 scones Michelle Hoang (IG: @nov12kimiha) / Baker |
| For the Passion Fruit Scones: | |
| • | 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 2 1/4 cup all-purpose flour |
| • | 4 tbsp. granulated sugar |
| • | 1 tbsp. baking powder |
| • | 1/2 tsp. salt |
| • | 1 tbsp. Suncore Foods Passion Fruit Powder |
| • | 1 tsp. passion fruit or vanilla extract |
| • | 1/4 cup cold crème fraiche or sour cream |
| • | 1 large cold egg |
| • | 1 1/2 sticks (12 tbsp.) cold butter cut in little pieces |
| • | 4 oz. “Valrhona” passion fruit chocolate, chopped in pieces |
| • | Heavy cream for brushing |
| • | Turbinado sugar or granulation for sprinkling |
| • | Suncore Foods Passion Fruit Flakes |
| Method for the Passion Fruit Scones: | |
| 1. | In a large bowl whisk together dry ingredients (flour, sugar, salt, and passion fruit powder). |
| 2. | In another bowl, combine all the liquids (Passion Fruit Concentrate, passion fruit or vanilla extract, sour cream or crème fraiche and cold egg). |
| 3. | Add butter pieces to the large bowl of dry ingredients and use a pastry cutter to cut the butter into the mixture until flour are pea-sized and coated (or use hands to quickly squeeze butter with the flour). Fold wet ingredients with spatula until combined then add the chopped passion fruit chocolate. |
| 4. | Lightly flour countertop surface (or for an easier clean up parchment paper/silicon mat) and transfer the dough, kneading until it all comes together (add more flour if needed) and start the lamination process. |
| 5. | Shape dough into a rectangle then fold it horizontally into thirds (imagine folding a piece of paper into an envelope). Flatten out into a rectangle again and fold into thirds this time in the opposite direction (suggestion: place dough in the freezer for 5-10 minutes first). Cut the dough in 4 equal squares and each square in half. Weigh them to make sure they are evenly distributed (if not pull small pieces to add to each scone if needed to make them equal) then place them in the freezer for about 30 minutes before baking. If not baking immediately the dough can be wrapped up and placed in a Ziploc bag in the freezer for up to 2 week. |
| 6. | Preheat the oven to 400°F and stack 2 baking sheets on top of one another then line with parchment paper on top. |
| 7. | Place chilled dough onto the double stack sheets (this ensures scones don’t brown too quickly) and brush top of the scones lightly with heavy cream and sprinkle some turbinado/granulation sugar if using. |
| 8. | Bake the scones for 20-22 minutes or until the top is lightly brown (rotate the pan halfway between baking to ensure even baking). While baking, make the glaze or can be made up to one day in advance. When done baking, drizzle the passion fruit glaze and top them off with passion fruit flakes. |
| For the Passion Fruit Glaze (makes 1 cup): | |
| • | 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 2 cup confectioners’ sugar |
| • | 2 tbsp. honey |
| Method for the Passion Fruit Glaze (makes 1 cup): | |
| 1. | Combine ingredients and whisk until a smooth glaze forms. This glaze can be refrigerated for up to 1 week. Before using, bring back to room temperature and drizzle over choice of dish. |
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