This should be nice because I baked Bak Kwa muffin before and it was yummy.
Thanks SH Yeo for sharing.
What you need:
335 self-raising flour1½ tbsp baking powder75g castor sugar100g unsalted butter (cubed and frozen)150g bak kwa 100g fresh milk85g dairy whipping cream
Egg washMilk
Method:
Preheat oven to 200℃. Lined a baking sheet.
In the mixing bowl, sift flour and baking powder.
Add in sugar and with a balloon whisk, mix well.
Add in frozen butter and slowly whisk until crumb-like.
While mixer is running, chop bak kwa into tiny pieces.
Add in chopped bak kwa.
Combine milk and whipping cream and remove the balloon whisk and make a well in the center and pour in the milk mixture.
With a spatula, mix and combine to form a dough. (Do the fold and press method).
Place dough onto a Silpat mat and using a rolling pin, flatten the dough to 2cm thick.
Roll into a rectangle and cut into squares.
Place scones on tray and brush with milk.
Bake for 15 mins or until light golden brown.
Enjoy!
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