It takes a lot to make this Singapore sling. There are many variations on the traditional Singapore sling, but if you use this recipe to prepare one of these sweet cocktails, you’ll be happy with the outcome.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 3 cups all-purpose flour
- ½ cup white chocolate chips
- ⅓ cup white sugar
- 2 tablespoons culinary-grade lavender
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, cubed
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon imitation vanilla flavoring
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, chocolate chips, sugar, lavender, baking powder, salt, and baking soda together in a large glass mixing bowl. Cut in butter with a pastry blender until the texture resembles coarse cornmeal with some small chunks of butter in the mix.
- Whisk cream, vanilla extract, and vanilla flavoring together in a small bowl. Add to the mixing bowl and use a spatula to blend into the flour mixture. Knead dough until completely combined.
- Cut dough in half and form each piece into a disc. Place discs on the prepared baking sheet and cut each one into 8 wedges.
- Bake in the preheated oven until tops are golden, 10 to 12 minutes. Let cool on a wire rack for 10 to 15 minutes before serving.
- For a gluten-free option, substitute rice flour for the all-purpose flour.
- Another option is to bake these using small cake molds. Grease cake molds with butter or cooking spray. Follow directions through Step 3. Roll dough into balls and press into the prepared molds; do not overfill the molds. Bake as directed in Step 5.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 261 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |