Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.
"It is the feeling of satisfaction after seeing the result of my hard work that gets me."
Evonne / @greatescape_v
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Serve: 7-8 scones
Prep time: 15 mins
Freezing time: 20-30 mins
Cooking time: 20 mins
Total time: about 1 hr
210g All-purpose flour (sieved)
2tsp RIKKA / Wakoucha powder (sieved)
8g Baking powder (sieved)
50g Sugar (sieved)
A pinch of salt
55g Cold butter (cubed - small)
55ml Cold milk
1 Cold egg
Some Vanilla extract (opt.)
Toppings (or your choice of toppings)
Honey / Maple Syrup
*Prepare a rolling pin and a 6cm round shape cookie cutter.
Method To Assemble
- In a large mixing bowl, combine all-purpose flour, wakoucha powder, baking powder, sugar, and a pinch of salt through a sieve.
- Then, rub the cold butter into the dry ingredients with your fingers until the mixture looks crumbly or like bread crumbs.
- In another small mixing bowl, whisk together the cold egg, cold milk, and vanilla extract.
- Pour half the liquid into the dry ingredients and use a spatula or scraper to combine roughly.
- (If it’s too dry or the ingredients are not holding together, you could add more liquid as you mix.
- Do not knead the dough. Just make sure all ingredients come together, and the dough is moist but not wet.)
- Wrap the dough with cling film and freeze for 30mins.
- Meanwhile, line a baking tray with parchment paper. And preheat the oven to 180 degree Celsius.
- Dust the countertop, rolling pin, and cookie cutter with some flour.
- After freezing, take out the dough from the freezer.
- If the dough is too hard to work with, let it rest at room temperature for 2 - 3mins.
- Use the rolling pin to roll out the dough to a thickness of 2.5cm. Then use a cookie cutter to cut out the dough.
- You should get about 4pcs in the first cut.
- Combine the leftover dough, roll out, and cut again.
- Brush the tops of each dough with egg wash and bake for 20mins.
- I like to serve them warm, so let them cool on the cooling tray for a few minutes before adding your choice of toppings.
This recipe also works great in the air fryer.
Keep the leftover scones in an air-tight container at room temperature for 3 days or in the fridge for 5 days.
Recommended to reheat with microwave for 20 - 30s before serving.
SHOP RIKKA / WAKOUCHA POWDER HERE