Cheddar Bitter Melon Savory Scone 

 

Dry Ingredients:

  • I/2 cup of butter ( 1 stick) chilled
    •    Vegan option:  coconut oil , chilled 
  • 2 cups of wheat flour , add I/4 cup for extra need
  • 2 tsp of baking powder 
  • 1/2 tsp of baking soda
  • 1/4 tsp of salt
  • 1/4 cup of monk fruit extract or 1 tbsp of monk fruit sweetener
  • 1/2 cup of shredded cheddar. Vegan option: vegan cheese. 
  • One tbsp of matcha or moringa powder for topping

Wet ingredients:

  • 3-4 small bitter melon , purée to 3/4 cup
    • Hints ( an hour before, clean bitter melons , scoop out all seeds and pith, soak them in salty water, which will take out its bitterness. However, high potency of bitterness is valuable for treatment.  Smaller and greener is better.)
  • One egg. 
    • Vegan option : egg sub (1 tbsp of chia seeds to 3 tbsp of water)
  • 1/2 cup of half and half.
    • Vegan option: coconut milk

Utensils :

  • Baking sheet
  • Silicon lining 
  • 3/8. Cup scoop 
  • Two measuring cups
  • A set of measuring spoons
  • Silicon spatula 
  • One butter knife
  • Cheese. Cutter
  • Blender
  • Paring knife
  • Chopping board
  • Big mixing bowl
  • Paper towel 

Procedures:

In a big mixing bowl, combine  2 cups of flour, baking powder, baking soda and salt. Use fingers  or spatula to mix it. 

Add sugar, toss well together

Chop butter in chunks and toss to flour mixture. Use fingers to squeeze butter chunks with flour together. Slowly break down all butter and blend well with flour with fingers.

Toss in cheddar cheese and work the same way like butter. 

Set aside.

Wet ingredients mixing procedures 

In a measure cup, pour in bitter melon purée (3/4 cup) . If it is more or less off , adjust it with half & half till it reaches 1&1/4 cup total liquid .

Then add one egg, whisk well together 

Batter procedures 

Pour the wet liquid mixture slowly to the dry ingredients like whirlpool. 

Use spatula to fold batter inwards till it mixes well . 

Don’t stir or knead the batter. 

If it is still wet, add extra flour to batter slowly and fold it at the same time. 

Use a 3/8 cup size scoop, to spoon batter on a baking sheet lined with silicone non stick lining

Dust matcha on top for garnish. 

**vegan option, it is better to refrigerate about 10 mins before baking, because coconut oil will melt fast.

Set oven to 375F and baking for 25 mins. 

Use a skewer to text scone’s center.

If the skewer comes clean,  it is ready to for serving. yield 10 scones.