With the help of this recipe, you can make Filipino polvoron. These milk candies are available in the Philippines in a wide variety of flavors. To form them, you will require a polvoron mold.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 4 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 tablespoon white sugar
- ½ teaspoon salt
- ½ cup shortening or lard
- 1 tablespoon corn syrup
- 1 ½ cups buttermilk, or as needed
Instructions
- In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
- Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 210 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
great recipe one problem was that we put too many scones on at a time but great recipe!
thank you for this recipe – others list buttermilk which I knew my Scotch Nana didn’t use. I think she used sugar instead of corn syrup. All her recipe cards are for baked scones, but the griddle ones are the ones I used to make with her and have had a craving for. Thanks for sharing your grandmother’s recipe!
Just made these and love them! Baked them due to a time constraint. Divided the completed dough in half and mixed 1 tsp cinnamon( roasted Saigon) in with one half of the batch. Baked each mound as stated above. When finished baking, I dusted the cinnamon scone with white sugar and additional cinnamon and left in oven for two more minutes to set sugar. Loved both types!
After following other reviews and baking instead of stovetop, I wound up with thick, doughy tastless, scones. The kids were spreading butter on them and dipping them in the sugar bowl to make them edible. I think I will stick with the Simple Scones recipe on this site.
This is exactly the recipe I was looking for and it’s delicious. I baked them as suggested but will try the griddle later for authenticity. If you want a lighter scone with lots of fat, choose a different recipe. Thank you for this recipe.
like other reviewers, i baked at 400 for 20 minutes. also used butter instead of shortening/lard and added a tbls of sugar to cut out the corn syrup. i folded in fresh blueberries just before shaping the circles and added a few more on top. easy and quick!
This is a keeper. I followed the previous reviewer’s suggestion and baked them at 400 for 20 minutes and they came out perfect. Crispy outside, tender inside. I also drizzled a maple glaze over the top.
These were my first attempt at making scones and they turned out lovely. I was attracted to this recipe because it looked so easy compared to the other and it was! I substituted butter for shortening and added a cup of dried cranberries. I didn’t fry, but baked them at 400 degrees for twenty minutes. Delicious!
mmm yummy i made them flatter and i made them more round but with jam they were delicious
I decided not to cook on a griddle, instead I preheated oven to 400 degrees and baked scones for 20 minutes. They are delicious.
This was a disaster. The dough was too dense, and to bake through a 3/4 inch hunk of dough on a hot griddle, without burning it, was beyond my culinary skills.