If you love buttery, crumbly scones and can’t resist anything ube, this recipe is so for you. These ube scones come out soft in the center, a little crisp on the edges, and the sweet purple glaze takes them over the top. They look fancy, but they’re honestly super chill to make.
💜 Why I Love This Recipe
I started making these when I had extra ube halaya in the fridge and didn’t want to just spread it on toast again. I was craving something bakery-style but easy. Turns out, scones are the perfect match for that sweet, nutty ube flavor.
Here’s what makes them a fave:
- Buttery and tender with a slight crisp on the edge
- Naturally purple and pretty without food coloring
- Ube glaze gives that sweet finish without being too sugary
- Great with coffee, tea, or as a snack on its own
- You can freeze the dough and bake fresh anytime
⏱️ Time & Servings
- Total Time: 35 minutes
- Servings: 8 scones
📊 Macros (per scone)
- Calories: 275
- Protein: 5g
- Fat: 13g
- Carbs: 35g
- Fiber: 1g
- Sugar: 12g
🔬 Why This Recipe Works (Quick Science)
- Cold butter = flaky texture: Keeping your butter cold before baking creates steam pockets, which help the scones rise and stay flaky.
- Ube halaya adds moisture and flavor: This sweet purple yam spread gives richness without needing extra sugar.
- Heavy cream binds without overworking the dough: It makes the dough moist but still keeps it tender.
📝 Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup cold unsalted butter, diced
- ⅓ cup ube halaya
- ¾ cup heavy cream
- 1 tsp vanilla extract
For the ube glaze:
- ½ cup powdered sugar
- 1 tbsp ube halaya
- 1–2 tbsp milk
🍴 How to Make Ube Scones with Ube Glaze
1. Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Cut in the cold butter
Add cold diced butter to the dry mix and use your hands or a pastry cutter to mix until it looks like coarse crumbs.
3. Add wet ingredients
Mix in ube halaya, heavy cream, and vanilla extract until just combined—don’t overmix!
4. Shape and cut dough
Turn the dough out onto a floured surface and gently pat it into an 8-inch circle. Slice into 8 wedges.
5. Bake
Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes until golden on the edges.
6. Make the ube glaze
Whisk together powdered sugar, ube halaya, and milk until smooth and drizzly.
7. Drizzle and serve
Drizzle glaze over the cooled scones and let set a few minutes before serving.
🧠 Meal Plan Ideas
- Breakfast: Pair with coffee or matcha for a sweet start.
- Snack: Wrap individually and freeze—toast for a treat anytime.
- Dessert Board: Add alongside ube crinkles and fresh berries.
- Brunch Spread: Serve with jam, fruit, and tea.
⚠️ Common Mistakes to Avoid
- Overmixing the dough = tough scones. Mix gently!
- Using warm butter = no flaky texture. Keep it cold.
- Not chilling the dough before baking = scones spread too much.
- Adding too much cream = soggy dough. Stick to the recipe.
🍽️ What to Serve With
- Iced matcha or milk tea
- Fresh berries or fruit salad
- Whipped cream or mascarpone
- Extra ube halaya on the side
❓ FAQ
Can I freeze the dough?
Yes! Freeze unbaked wedges and bake straight from frozen—add 3–5 extra minutes.
Do I have to use ube halaya?
It’s what gives these scones flavor and moisture. But you can try ube extract + extra cream if you’re in a pinch.
Why is my dough sticky?
Add a little flour to your hands or surface—it’s okay if it’s a little sticky, just don’t overwork it.
Can I use milk instead of cream?
Heavy cream gives the best texture, but full-fat milk can work in a pinch.
💜 Final Thoughts
These ube scones with ube glaze are bakery-level pretty and seriously delicious. The texture, the color, the flavor—it all just works. Try them once and I promise they’ll be in your regular weekend rotation.
Let me know if you bake them! 💬💜
