Recipe by Candice Khoo
In our next quarantine baking adventure, we present to you a must-have for your brunch table: scones! Here, Candice Khoo adds fragrant Jing Si black tea to these flaky treats that are perfect with a dab of butter or your favorite jam.
3g and 10g Jing Si Black Tea-Machine Picked, separated
70ml milk (or your favorite plant-based milk)
250g all-purpose flour
6g baking soda
pinch of salt
70g unsalted butter (or your favorite vegan butter), cold and cut into pieces
recommended tools: food processor, strainer or mesh sieve, cookie cutter, pastry brush
- In food processor, add 3g of tea leaves and sugar. Pulse to grind tea and combine with sugar.
- Heat milk in microwave or stovetop. Remove from heat at boil. Stir in 10g black tea and let cool.
- In a separate bowl, add egg. Using a strainer, pour in cooled-down milk tea mixture, being sure to prevent leaves from entering bowl. Lightly whisk.
- In a larger bowl, add flour, baking soda, salt, and blended tea-sugar. Mix thoroughly.
- Add in cold butter pieces. Using a pastry cutter, fork, or hands, mix until crumbly.
- Add wet mixture and mix until a lump begins to form. Lightly knead.
- Then, divide dough into two roughly equal parts. Layer one piece on top of the other and flatten. Repeat this several times.
- Finally, flatten dough to roughly 1” thickness. Set oven to 350°F.
- Using a cookie cutter or knife, cut out scones. Place onto lined baking tray. Gather remaining dough and repeat until dough is finished and on tray.
- For a glossy finish, crack an egg, lightly mix, and, using a pastry brush, lightly brush onto scones. Repeat this step a second time for even glossier results.
- Insert into oven and bake for 20-25 minutes. Bottoms should be golden brown and top layer should be golden yellow.
- Let cool and enjoy!
A Message From the Chef
I joined this project because I saw this as a fun idea to produce a video showing different ways of vegetarian eating, how versatile one ingredient can be, and to encourage other people to eat less meat. Filming and editing this video was a challenge for someone who did not have prior experience of video editing. In the process of creating this video, I’ve learned many components of video editing, like capturing, composition and color balance. I look forward to creating more videos for people and making it as professional as possible.
– Candice Khoo, student at Cupertino High School in Cupertino, CA