Fusion Recipe: Pandan Scones with Kaya Jam
The Pandan Scones with Kaya Jam present a breathtaking Southeast Asian reimagining of a quintessential British teatime classic. Traditional scones rely on heavy cream and butter for their delicate, crumbly texture, serving as a neutral canvas for jam and clotted cream. This vibrant fusion entirely elevates the experience by infusing the dough with fresh pandan juice, lending the scones a mesmerising pastel green hue and a comforting, vanilla-like fragrance. Instead of berry preserves, they are split open and slathered with rich, velvety kaya—a luscious coconut and egg jam caramelised to perfection. Each bite delivers a flawless harmony of flaky, buttery pastry and sweet, fragrant tropical warmth.
Ingredients & Method
- Pandan Scones: 2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, ¼ tsp salt, 6 tbsp cold unsalted butter (cubed), ½ cup heavy cream blended with 2 tbsp concentrated pandan extract, and 1 egg (for brushing).
- Kaya Jam: 4 egg yolks, ½ cup thick coconut cream, ½ cup sugar, and 2 bruised pandan leaves.
- The Scones: Pulse flour, baking powder, sugar, salt, and cold butter until it resembles coarse crumbs. Gently fold in the green pandan cream until a dough forms. Press out into a 1-inch thick disc, cut into rounds, brush with beaten egg, and bake at 400°F (200°C) for 12–15 minutes until risen.
- The Kaya: Whisk egg yolks, sugar, and coconut cream together in a heatproof bowl. Cook over a double boiler with the pandan leaves, stirring constantly on low heat for 20 minutes until the mixture thickens into a rich, spreadable custard.
Tips for Success
- Don't Overwork the Dough: Mix the pandan cream into the dry ingredients just until combined. Over-kneading develops gluten, which transforms a beautifully light, flaky scone into a dense, heavy biscuit.
- Low and Slow for Kaya: Never let the water beneath your double boiler boil aggressively. Excessive heat will scramble the eggs in your kaya jam, ruining its signature silky, glossy consistency.
