"Get with the Jappa Scone with Your Baking Habit, to Make this Unique Creation."
- Danny Peter Flores
- Apr 23, 2023
- 2 min read
Updated: Jul 7, 2023
To Make: 1 1/2 doz. scones.
Suggested Method to Make the Potato Scone:
- Boil the potatoes covered in a large sauce pot until soft or cooked (25 mins. under water that has boiled).
- Take a large mixing (ceramic or stainless steel) and mash the potatoes thoroughly and add in 1 c rising flour (with baking soda added), finally 1/4 c butter and 1/2 tsp salt.
- Knead the dough several times into a ball on a wooden cutting board or counter sprinkled with flour and keep
in a cool place in the bowl to rise under a cheese cloth.
- Next spread the rise dough to an even mass of 2 1/2" thick and using a dough cutter to cut the triangles out for the scones and on a larded cookie sheet lay each of the 18 scones to bake for 45 mins at 175 deg C.
- When cooked to a golden brown remove from oven and cool to room temperature
The Method for Making the Seafood Compote:
- Sautee in a frying pan 1/2 c butter, 4 cloves of garlic, 1 large peeled finger of ginger, 2 tblsp of mild sweet chilli sauce, 1/2 lb false crab (made from pollock) (chopped), 1 lb shrimp (chopped) until lightly browned.
- Then add in 1/2 c cidre vinegar to simmer in the liquids.
- Set aside the frying pan and cool to room temperature (25 deg C) and fold in or mix 1/2 c mayonnaise, 2 tblsp Dijon mustard.
To Make the Jappa Seafood Sandwich:
- Take the scones and proceed to make a transverse cut along the sides of each stopping just short of completely cutting through them.
- Take each in hand and with a spatula take enough for the filling and close them, laying them on a serving platter
and serve for afternoon Tea*. Nuke the scones last minute from their own sealed container to serve.
*To make the Tea, take three separate tea pots and use an infuser filled with a potpourri of generic tea leaves: 1) dried cranberry, 2) dried lemon and 3) dried apple. Pour the hot extracted tea and add in two sugars and a squeeze of a lime round (also called in the Philippines calamansi juice from lime rounds).
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