Scones are one of those baked goods that you can find everywhere and everyone has different preferences on what they like. I’m not one for dry scones and I really don’t like when they’re super crumbly. I stumbled upon a laminated scone dough through my old job and found that it created my favorite type of scone texture, tender and flaky on the inside, crisp all over on the outside.
After some searching, I have found my ultimate scone base recipe that can be altered to all heart’s content. Scones are basically biscuits with things/flavorings in them. You can make these savory, make them sweet, or add whatever you want to them! These ones I made are cranberry orange because it’s one of my favorite flavor combinations. I will also give some tips on variations you can try.
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 cup buttermilk
1/2 teaspoon vanilla bean extract
1/4 cup organic brown sugar
Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate then sifted ingredients until cold).
Rub the butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
Add all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough.
Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a bench scraper to help you knead and/or fold and turn the dough if you wish).
Roll the dough to approximately a 10″x7″ rectangle. Fold up the dough like a business letter and then roll out the dough again to another 10″x7″ rectangle. Repeat two more times to a total of three times.
Make one final roll to 10″x7″ then divide into triangles or use a cookie cutter to make circles. Be sure not to twist the cutters because that impedes rising.
Place the scones on a parchment-lined baking sheet and refrigerate for 1.5 hours.
Heat the oven to 425F. Brush the tops of scones with egg wash, milk, or buttermilk, if desired.
Bake for 12-15 minutes until golden brown on top. If your oven heats unevenly, flip the pan halfway through.
Adapted from this and this. I highly recommend visiting to see the photos of how to laminate the dough.
Add 1/4 cup of dried fruit.
Add 1 tablespoon of zest.
Add 1/2 cup of grated cheese, 1/4 bacon bits, 1/4 cup scallions or chives.
Add 1/2 cup of chocolate chips.
Options are endless!
I’ve been wanting to make homemade cha shao bao for a while now. I finally got my hands on some good BBQ pork (thanks mom!) and asked my grandma for her amazing man tou (steamed bread bun) recipe. Combine the two, and voila! You get these steamed pork buns.
When I called my grandma asking about her recipe, I should’ve expected that she would say she doesn’t have one. She just eyeballs and throws a bunch of things together. I was trying to listen to her list off her “recipe” in mandarin and translating it into something I could put numbers to. She said things like 3 spoons of oil and an unknown amount of warm water haha. I decided to give it a shot and it actually turned out!
This was my first time making them so they definitely didn’t come out 100%. I’ll continue learning with each time, but they’re still tasty either way. My first steam batch was a huge fail. I called my mom to ask what could’ve happened and she made me realize that I didn’t let the buns rise long enough the second time. My grandma didn’t mention a second rise so I’m glad my mom came to the rescue with that, saving the rest of the buns!
Steamed Bun Dough
3 cups (360 g) all purpose flour
1 tablespoon oil
1 tablespoon pure cane sugar
3/4 teaspoon yeast
Pinch of salt
1 cup warm water (90-110 F)
BBQ Pork Filling
1 tablespoon sesame oil
1 small sweet onion, diced
1 clove garlic, minced
1 tablespoon rice wine or dry sherry
3/4 pound BBQ pork, diced
1 tablespoon corn starch
1/2 cup water
1 tablespoon honey
1/2 tablespoon soy sauce
1 tablespoon oyster sauce
1/8 teaspoon five spice powder
1/4 teaspoon white or black pepper
Red chili flakes, optional, to taste
2 bunches scallions, chopped
In a large bowl, mix together all the ingredients for the dough with a wooden spoon or chopsticks. It should come into a shaggy ball and most all the flour should be absorbed. Add more water or flour in small increments as necessary if not the right consistency.
Place dough on clean surface and knead until smooth and elastic, just a few minutes.
Return dough to a well-oiled bowl and cover with plastic wrap or a damp towel to rise for about an hour or until doubled in size.
In the meantime, make the filling. Add the sesame oil into a large pan and saute the onion and garlic on medium heat until translucent and fragrant, several minutes. Add in the rice wine and let it cook and evaporate. Then, add in the pork and cook together for a few minutes.
In a small bowl, combine all the rest of the filling ingredients except for the scallions. Stir well to dissolve corn starch and make a slurry.
Pour the sauce mixture into the pan and cook until filling has thickened. Remove from heat and let cool slightly. Add in the scallions and stir. Set aside.
Cut up 16 little squares from parchment paper or gather 16 cupcake liners.
Once done rising, remove the dough from the bowl and divide into 16 equally sized balls. Cover with a towel and let rest for 10 minutes.
Roll each dough ball into rounds that are approximately 3.5″ diameter, making the middle portion thicker than the edges.
Add 1 tablespoon of filling into the center of the round. Fold by pleating the tops and then pinching it all together at the center.
Place the bun onto a parchment square and set aside. Repeat for all 16 buns and cover with a damp towel. Let rise until double in size, between 15-60 minutes, depending on the temperature.
Prepare steamer (preferably bamboo) with water and place over high heat to get it boiling. Add buns to the steam basket and steam for 12 minutes on high heat. Be sure not to check on the buns/remove the lid.
Turn the heat off and let sit for another 5 minutes before enjoying!
My late grandpa used to make delicious scallion pancakes for our family. He taught my mom his recipe and she has been making them ever since. Growing up, I would often have them in the freezer at the ready. My mom would also bring them to me during her visits when I was in college and onward. Scallion pancakes have gotten me through plenty of empty refrigerator/pantry times throughout the years.
I introduced these to J when we were dating, and now he probably likes them more than I do. I finally got around to asking my mom for the recipe so now I make them whenever we have extra scallions. They take a bit of time but it’s always nice to have a stack of scallion pancakes in the freezer for when you want a snack. We often eat them for breakfast with a fried egg too.
3 cups unbleached all purpose flour
1 cup boiling water
1/2 teaspoon salt
6 tablespoons vegetable oil or neutral oil
3/4 – 1 cup unbleached all purpose flour
2 bunches of scallions, finely chopped
Oil, to cook the pancakes
Start by preparing the dough. In a medium mixing bowl, mix the flour and cup of boiling water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet.
Knead the dough for a few minutes until it forms a cohesive, smooth dough. Cover and let sit for 30 minutes.
Make the flour and oil roux by combining the oil, salt, and flour. It needs to have the consistency of a paste–continue adding more flour if needed to get desired consistency. Set aside.
Divide the dough into 10 equal pieces and roll each piece out into a thin circle. Next, take about 1 teaspoon of the roux and spread it across the entire circle of the dough. Take about 1/4 – 1/2 cup of the chopped scallions and spread them generously and evenly over the roux.
Next, roll the dough up into a log and then shape that log into a spiral (see photos). Using a rolling pin, roll out the spiral to desired thickness of pancake. Be gentle but don’t worry if the scallions tear through the layers. Just stuff them back in and keep rolling. Repeat with the rest.
At this time, I’ll often stack the pancakes with layers of plastic wrap or parchment paper between each, stuff them into a plastic bag, and then freeze them for future use.
When ready to cook, heat a pan over medium heat, and add 1 tablespoon of oil. Place the pancake in the pan. The pan should be hot enough so the dough is sizzling, but browning slowly. Move the dough around the oil to cook the sides of the pancake. When the bottom is slightly browned, turn the pancake over gently and let brown on the other side.
Remove pancake and enjoy! If you like, now’s the time to sprinkle some extra salt on top to taste.
There’s much that I appreciate about my Asian heritage, especially the food, more so now than ever. Growing up Asian American was not easy and I felt like I had to subdue my Asian culture in order to be “cooler.” Along with this came me not appreciating a lot of traditional Asian foods that I am now so thankful for. Dumplings fell under that list of things. I have no idea why I didn’t like them that much growing up because now I fricken love them, especially in potsticker form.
Homemade potstickers/dumplings do take a bit of effort to make, but they’re so worth it. They taste SO much better. And they remind me of my childhood. These ones that I made are pork loin and cabbage. My mom always makes them with pork, shrimp, and Chinese chives. No matter what combination you use, they’ll turn out tasty!
1 tablespoon black vinegar (or your favorite Asian vinegar)
1/2 teaspoon chili oil/peppers
1 tablespoon oil
100 ml water
Mix the flour, salt and boiling water in a large bowl you have a rough ball shape. Remove from the bowl and knead for 10 minutes until smooth. Cover with cling film and rest for 20 minutes.
Combine the pork mince, baking soda, corn starch, seasonings, and liquid ingredients. Stir vigorously in one direction until all the liquid is absorbed and the pork begins to bind to itself. Mix in the vegetables, spring onions, ginger and garlic.
Lightly flour your work surface. Divide each piece of rested dough into 16 even-sized pieces. Lightly dust the dough pieces with flour. Place a piece onto the work surface with its cut side down, and flatten with a floured palm. Roll each piece of dough into a thin disc, roughly 8 cm in diameter. You can also roll the dough into 1mm thickness and use a 8 cm cookie cutter.
Place a heaped teaspoon of filling into the center of each wrapper. Fold over into a half moon shape. Cradle the wrapper in one hand and use the other hand to create pleats along the edge furthest away from you, pinching the two edges together after each pleat as you go, to create a crescent shape. Avoid getting any filling on the edges and be sure to pinch firmly as you pleat to create a good seal.
Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the cold water and immediately cover with a lid (or a heavy plate if your pan doesn’t have a lid). Let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily. You might need a spatula to help them along if they are a little sticky, being careful not to break the wrapper.
Repeat with the second batch. While the dumplings are cooking, prepare the spicy soy sauce by mixing sesame oil, soy sauce, and chili oil.
Serve the dumplings in a big pile, making sure to show off the golden bottoms. Drizzle the spicy soy sauce on top, or serve on the side for dipping.
You can always freeze the dumplings that you don’t use and pop them out whenever you want to eat them!
I like pancakes, sometimes. They’re homey and great for the times that I want a sweet and hearty breakfast/brunch, but I often am content with eggs and avocado. If I do want pancakes though, I try to make them as “healthy” as I can by making them whole wheat. My husband claims he can tell the difference, but I honestly can’t. I think he’s just trying to give me crap for making everything whole wheat. These are fluffy, wonderful pancakes that give their non-whole wheat counterparts a run for their moolah.
1 large egg
1 Tbsp organic brown sugar or coconut sugar (omit if you don’t want sugar at all)
1/8 cup olive oil
1 cup buttermilk (or 1 cup milk with 1 Tbsp vinegar, let sit for 5 minutes)
1 cup whole wheat flour
1 Tbsp baking powder
1/4 tsp salt
Blueberries, chocolate chips, bananas, optional
Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until just combined, lumps are okay!
Ladle batter onto a hot, oiled griddle or skillet and top with any toppings you want. When bubbles form on the surface, flip to the other side and cook until both sides are golden brown. Serve immediately, with your choice of fixin’s.