Pandan Scones with Kaya Jam
Pandan scones came out of wanting to do something with kaya that wasn’t toast. Kaya and pandan are a match made in heaven. I’d been making scones for a little while now, that I thought – why not? Why can’t the classic scone be remixed. I’m sure there’ll be plenty of objections to this.
Pandan Scones with Kaya Jam
Classic scones with a pandan twist, served with store-bought kaya jam and softly whipped Chantilly cream. A Southeast Asian riff on a classic that requires very little work for a strong result.
Equipment
- 1 baking tray
- 1 5cm round cookie cutter
- 1 butter knife
- 1 stand mixer with whisk attachment for the Chantilly cream
Ingredients
Scones
- 400 g self-raising flour sifted, plus extra for dusting
- ⅔ tsp caster sugar
- 2 pinches salt
- 200 ml cream
- 200 ml milk
- ½ tsp pandan gel stirred into the milk before adding to the dry ingredients
Chantilly Cream
- 300 g thickened cream cold
- 2½ tsp pure icing sugar sifted
- 1 tsp vanilla extract
To Serve
- 250 g kaya jam store bought is fine
Instructions
Scones
- Preheat oven to 225°C fan-forced and line a baking tray.
- Place the self-raising flour, caster sugar and salt in a large bowl.
- Stir the pandan gel into the milk until evenly combined.
- Pour the cream into the dry ingredients, followed by the pandan milk.
- Mix gently with a butter knife until just combined into a soft dough.
- Turn the dough onto a lightly floured bench and gently bring together without kneading.
- Pat out to 2.5cm thick, fold over once, then pat out again to 2.5cm thick.
- Flour a 5cm round cutter and press straight down through the dough without twisting.
- Place scones 3cm apart on the lined tray.
- Gently bring the scraps together once and cut any remaining scones.
- Bake for 10 minutes until risen and lightly golden.
These are smaller than the classic ones, but I find these so much better to eat.
Chantilly Cream
- Place the cold thickened cream, icing sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment.
- Whisk on medium speed until soft-to-medium peaks form.
- Keep chilled until ready to serve.
Stop before the cream becomes grainy – it will continue to tighten slightly as it sits.
To Serve
- Split each scone in half horizontally.
- Spread each cut surface with kaya jam, then top with a spoonful of Chantilly cream.
Notes
Storage
- Scones are best eaten on the day they are made. Store unfilled scones in an airtight container at room temperature for up to 1 day.
- Chantilly cream keeps covered in the fridge for up to 24 hours – re-whisk briefly if it has loosened.
