For Tamarind-Infused California Raisins. Boil water and add in tamarind paste, whisk the mixture well, cover and infuse for 20 minutes. Strain the tamarind water and pour it onto the California Raisins, cover it and let the California Raisin soak overnight in the refrigerator.
2
For Hae Bee Hiam Clotted Cream. In a mixing bowl, put the ingredients together and mix it well. Put the mixture into chiller and chill for at least an hour before use.
3
For Egg Wash. Mix all ingredients together, set aside.
4
For Hae Bee Hiam California Raisin Scone. Sieve cake flour, bread flour and baking powder together. In a stand mixer with paddle attachment, mix sieved flour mixture, sugar and butter together. Add milk, sour cream and eggs, mix well into a dough. Lastly fold in tamarind infused California Raisins and Hae bee hiam paste.
5
Transfer the dough out from the stand mixer and wrap with cling film. Place dough into chiller and allow to rest and set for at least 4 hours.
6
Take out the chilled dough and transfer to a flour dusted table work top. Using a rolling pin, roll out the dough to about 3.5cm thickness. Place a piece of baking paper on the baking tray and transfer the rolled dough onto it and put another piece of baking paper on top of the dough. Return to chiller for 1 hour.
7
Pre-heat the oven to 180°C. Take out the rolled dough and use a 4 to 4.5cm-diameter round cookie cutter and cut, transfer the pre-cut scone dough to another baking tray with baking paper on it. Bake the scone for 13 minutes.
8
Remove from the oven and brush a thin layer of Egg Wash on the scone surface, return to oven and bake for 1 minute.
9
Remove the baked scones from the oven and allow to cool down. Serve the scone with the chilled Hae Bee Hiam Clotted Cream.
For Tamarind-Infused California Raisins. Boil water and add in tamarind paste, whisk the mixture well, cover and infuse for 20 minutes. Strain the tamarind water and pour it onto the California Raisins, cover it and let the California Raisin soak overnight in the refrigerator.
2
For Hae Bee Hiam Clotted Cream. In a mixing bowl, put the ingredients together and mix it well. Put the mixture into chiller and chill for at least an hour before use.
3
For Egg Wash. Mix all ingredients together, set aside.
4
For Hae Bee Hiam California Raisin Scone. Sieve cake flour, bread flour and baking powder together. In a stand mixer with paddle attachment, mix sieved flour mixture, sugar and butter together. Add milk, sour cream and eggs, mix well into a dough. Lastly fold in tamarind infused California Raisins and Hae bee hiam paste.
5
Transfer the dough out from the stand mixer and wrap with cling film. Place dough into chiller and allow to rest and set for at least 4 hours.
6
Take out the chilled dough and transfer to a flour dusted table work top. Using a rolling pin, roll out the dough to about 3.5cm thickness. Place a piece of baking paper on the baking tray and transfer the rolled dough onto it and put another piece of baking paper on top of the dough. Return to chiller for 1 hour.
7
Pre-heat the oven to 180°C. Take out the rolled dough and use a 4 to 4.5cm-diameter round cookie cutter and cut, transfer the pre-cut scone dough to another baking tray with baking paper on it. Bake the scone for 13 minutes.
8
Remove from the oven and brush a thin layer of Egg Wash on the scone surface, return to oven and bake for 1 minute.
9
Remove the baked scones from the oven and allow to cool down. Serve the scone with the chilled Hae Bee Hiam Clotted Cream.
Notes
California Raisin Hae Bee Hiam Scone Served with Hae Bee Hiam Clotted Cream
