These savoury bakkwa cheese scones has chunks of sweet and salty bakkwa and sharp cheddar cheese in every bite, so incredibly yummy! An easy snack to pull together that’s sure to please your guests and did I say it makes a good accompaniment to beer and wine? A super festive friendly recipe!
Can’t believe Lunar New Year is just one sleep away! My house is currently filled with lotsa goodies like pineapple tarts from various enthusiastic baker friends, all sorts of cookies, kueh lapis, butter cakes and bakkwa. Truly the season to feast. This is also a season of gifting where we gift our relatives and friends with festive goodies and most likely also receive some. I happen to receive quite a lot bak kwa and the baker in me wants to transform some into baked treats. Bakkwa Cheese Scones is something I’ve been wanting to try. I already can imagine how good it will be before trying and true enough. these are super!
What makes these bakkwa cheese scones so irresistible?
If you follow me on Instagram and know a thing or two about me, you might know that at one point of time I sell home-baked scones. Particularly the savoury ones were the most popular. If you ever tried and like the Cheddar Cheese Scones from my bake sales, I’m sure you will like these. The addition of chopped bak kwa adds a sumptuous Chinese New Year twist to the scones and sharp cheddar cheese give these scones an umami kick. I have simplified the scone recipe down to using ingredients that are conveniently available so anyone can easily make these at home. If you live in an area where bakkwa is not readily available, you can omit it and turn the recipe into delectable cheese scones.
Overview of key ingredients for Bakkwa Cheese Scones
- All-purpose flour or plain flour
- Unsalted butter
- Light brown sugar. Can be replaced with white sugar.
- Egg. You only need 30g for the dough and should have some remaining from 1 egg. Use the remaining as egg wash.
- Sharp cheddar cheese, chopped into 1cm cubes
- Bakkwa (minced, not sliced type preferred), chopped into 1cm cubes
How to make scones that are not dry
Scones often get a bad name for being dry and flavourless. It really shouldn’t be. A properly made scone should be moist, tender & flavourful that keep you smiling and satisfied. Here are my tricks to make perfect scones every time.
- Ensure butter is very cold. Use frozen butter if your environment is warm. I like to cut the butter into 1.5cm cubes and freeze for about 15 minutes to semi-frozen.
- This recipe uses the letter-fold method that gave the scones more layers. Gently roll the dough into rectangle and fold 1/3 from top down and 1/3 bottom up, akin to folding a letter. Repeat 2 more times to get more layers.
- Avoid over-mixing your dough. No one wants to eat rubbery over-worked scones.
- Do not over bake your scones. Every oven is different. If using conventional oven, bake the scones at 190C for about 13 to 15 mins or longer depending on your oven. If using fan-assisted oven, bake at 170C for about 11 to 13 minutes or longer, again depending on your oven. Always check your scones at 11 minutes mark. Remove from oven once the scones achieve a golden brown top.
Bakkwa Cheese Scones
- 200 grams all-purpose flour / plain flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 40 grams light brown sugar / white sugar
- 50 grams unsalted butter very cold or frozen
- 30 grams cold egg
- 90 grams cold milk
- 70 grams sharp cheddar cheese
- 90 grams bakkwa, chopped into small pieces minced type bakkwa is preferred
- remaining egg, for egg wash
- Cut the butter into small cubes, about 1.5cm and place them in the freezer for 15 mins. Measure the flour, baking powder, salt and sugar in a mixing bowl. Combine cold egg and cold milk in a cup and mix lightly.
- Prepare tabletop for kneading. Take out butter from the freezer and add to the flour mixture. Using a bench scraper, cut the butter into the flour mixture until most of the butter are finely cut. Now rub the butter and flour mixture between your fingers until it resembles fine yellow crumbs.
- Create a well in the center of the butter-flour mixture. Add in the egg-milk mixture. Mix with the spatula starting from the sides. Use cutting method to mix until mixture forms a rough dough. Do not overmix.
- Add in chopped bakkwa and cheese. Fold a few times to combine. Transfer dough to tabletop. Using a rolling pin, roll the dough into rectangle. Fold the dough like a letter, fold 1/3 from top down and 1/3 from bottom up. Repeat the letter folding 2 more times.
- Shape dough into 16cmx12cm rectangle. Cover with plastic wrap and place in the freezer for 20 minutes. At this point, you can also place in the fridge for up to 24 hours if you are not baking them yet.
- Preheat the oven to 190C for conventional oven or 170C for fan-assisted oven. Place baking paper on baking tray and set aside.
- Once dough is chilled, remove from freezer / fridge. Measure 4cm and mark on the length and width. You should have total of 12 scones of 4cm squares each. Using a sharp knife, cut the scones and place on the lined baking tray.
- Apply egg wash on each scone with the remaining egg. Bake the scones for 11 to 15 minutes. Checking at 11 minutes mark and if the top is not browning well, continue to bake until the desired browning achieved. Take note not to over bake the scones.
I posted a tutorial on Instagram Reel. Do have a look to get a visual guidance on making this recipe.
These scones are best served warm, with a light smear of butter if you prefer more buttery fragrance. You may store them airtight in the fridge for up to 5 days. Best to reheat before consuming.
Happy scone making!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!
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