- 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
- (Optional) a few drops purple food coloring
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. It should be paste-like, but feel free to leave some chunks in there for texture. 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!
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