- 3/4 cup taro, chopped into pieces
- 1/4 cup coconut milk
- 3 tablespoons heavy cream
- 2 3/4 cups (252g) all purpose flour
- I would advise to keep about 1/2 cup of flour on hand in case the dough is too sticky and also to flour your surfaces.
- 1/3 cup (67g) sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons cubed butter
- 2 eggs
- 1 1/2 teaspoons vanilla extract
This makes approximately 8 scones.
- Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.
- First, let’s prepare the taro! In a large saucepan, bring water to a boil. Add the raw chopped taro. Cover and boil on medium high until the taro is completely soft and a fork can go through it easily, about 25 minutes. Turn off the heat and drain the water from the cooked taro.
- Use a fork and smash the taro into a smooth paste. Add the coconut milk and heavy cream to the paste and mix. If the mixture isn’t smooth, put the mixture into a blender and blend it. Set aside.
- In a large mixing bowl, add all purpose flour, sugar, salt, and baking powder and mix together.
- Add the cubed butter and mix in under the mixture is crumbly. You can use a stand mixer on low to do this, but try not to overmix it.
- Add eggs, vanilla extract, and taro mixture. Mix until it’s all combined. The dough shouldn’t be too sticky, but if it is, add a tablespoon of flour at a time to get the right consistency.
- Form the dough into a ball and place on top of the parchment paper. Flatten the ball into a disk that is approximately 1 inch thick. Optionally, you can brush some butter and sprinkle some sugar on top at this point.
- Flour a knife and cut the disk into 8 even triangle wedges. Separate the triangles apart from each other a little bit. Place sheet pan into the freezer for at least 15 minutes.
- After, bake scones for about 20 minutes at 425 degrees until the tops are slightly golden brown.
Taro Scones are a delicious twist to the classic scone. The taro and coconut milk adds a nice subtle flavor to the scone that makes it something you can have for breakfast or even a snack. It is a pretty simple recipe and baking it in kind of a rustic, pull apart style, which makes it perfect to share. Also, the texture of this scone is not dry at all with a slightly crunchy outside, but soft and subtle on the inside. Let me know in the comments below if you made these Taro Scones and how it went!