Candied Pomelo Scones
Pomelo is a citrus fruit native to Southeast Asia and is in the same family as grapefruit. It is sweet, citrusy, and mildly bitter. These scones combine candied pomelo with butter and sugar, creating a bright buttery pastry with a crisp sugar-coated top.
Servings: 6 scones
Ingredients
- 360 g all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cups candied pomelo or citrus peels finely chopped
- 75 g cane sugar
- 1/2 tsp salt
- 113 g (1 stick) butter frozen
- 1 egg cold
- 300 g heavy cream cold
Topping
- heavy cream
- demerara sugar (coarse) sugar
Instructions
- Preheat the oven to 425F. Mix together all the dry ingredients (flour, baking powder & soda, sugar and salt).
- Using a coarse cheese grater, grate the frozen butter into the dry mixture, tossing them in between grating to coat. Alternatively, you can cut butter into the dry mixture, and use your fingers to press and rub the butter into the flour, forming flat disks and ribbons.
- Whisk together the egg and heavy cream and mix it into the butter-flour mixture. Gently knead until everything starts coming together. If the mixture is too dry, add a few drops of cold water. Avoid over working the dough.
- Lightly flatten dough into a thick rectangle and cut it in half. Stack the dough on top of each other. Lightly flatten again and repeat. This will create your layers. Flatten one last time, making the dough about 1 1/2 inch thick. Cut into 5-6 pieces.
- Brush the tops of the biscuits with heavy cream and sprinkle on coarse sugar. Bake for 15 minutes or until the tops are golden brown.