Not with raisins, nor with lemon curd, I made scones with Japanese brown sugar – Kokuto 黒砂糖 today. English scones with a little Japanese twist. If you like scones and do not mind having some Japanese flavour to go along with, then you should try these.
Much different from those common brown sugar, Kokuto is made naturally with 100% pure sugar cane juice. Artisans use a labour-intense, conventional method to produce chucks of Kokuto, only wanting to retain the best minerals and vitamins found in sugar canes. Sugar cane juice is manually extracted out and then cooked down in large pots which require more than 4-5 hours of non-stop stirring.
To find out more how Kokuto is made, check out this website: – http://morethingsjapanese.com/okinawan-black-sugar-candy-kokuto/
Okinawa 沖縄県, particularly produces the most and best quality of Kokuto across the Japan island. Very rich in calcium, iron and potassium, they are highly regarded as a healthy ingredient. People in Okinawa consume them very often to fight off fatigue and stress. They are also very widely used for making sweets and snacks.
I replaced the white granulated sugar with Kokuto for my scones today. Gosh, the result was marvellous! As soon as I took them out from the oven, I could see the Kokuto flowing out from the warm scones. Kokuto gives a very pleasant, subtle sweetness, not at all overpowering the buttery taste within the scones. A great way to enjoy is to go with a dollop of Kokuto-flavoured whipped cream. So here is it!
Square scones with Okinawa Kokuto
To make 9 cubes of 4cm each
What You Need
190g of plain flour
1/2 Tbsp of baking powder
80g of cold unsalted butter
40g of Okinawa Kokuto
1 1/2 Tbsp of milk
A little bit more milk for glazing
For Kokuto cream
100ml of fresh cream
1-2 Tbsp of Kokuto
In a large bowl, mix the flour well together the baking powder and rub in the butter using your thumbs and forefingers. You will get a kind of sandy texture (pic.3).
Make a well in the middle of the dough, add the brown sugar and egg, then milk to get a soft dough. Knead the dough gently.
Sprinkle over some flour on a work table and roll out the dough to a rough square size of 12cm by 12cm with a thickness of 3-4cm.
Cover the dough with cling film and leave it in the fridge for at least an hour. Remove the chilled dough from fridge. Preheat the oven at a temperature of 190°C.
Trim the edges and cut the dough into cubes with an approx. size of 4cm by 4cm. Glaze the cubes with some milk and pop them into the oven for 12-13 minutes.
I love it when they’re fresh out of the oven. However, you can cool them down briefly on a rack before serving.
Making Kokuto Cream
When the cream is ready, serve together with the scones. Kokuto
has lesser calories than other refined sugar. So no worries and dip more! Enjoy!
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