Tamarind Cream Scones (ครีมสโคนมะขาม)

1.Preheat the oven to 200°C with conventional programming. Prepare a baking tray lined with baking parchment.

2.In a mixing bowl, beat the eggs, tamarind paste, and cream together until well combined. Set aside.

3.Combine flour, baking powder, baking soda, salt, and granulated palm sugar in the bowl of a food processor. Pulse to mix the dry ingredients thoroughly.

4.Add chilled butter cubes into the dry mixture. Pulse the food processor until the mixture resembles wet sand crumbs. Transfer the mixture to a mixing bowl.

5.Pour the prepared tamarind mixture into the bowl. Use a rubber spatula to mix the ingredients together into a dough. Stop immediately once it comes together.

6.Divide the dough into two portions, weigh each portion, and dust lightly with flour to prevent sticking. Shape each portion into flat round discs and cut each disc into eight equal parts. Arrange them on the prepared baking tray.

7.Brush the tops of the scones lightly with beaten egg and sprinkle with granulated sugar. Bake for 10 minutes until golden brown. Remove from the oven and let them cool on the baking tray for 5 minutes.

8.Mix icing sugar with tamarind juice and water, then pour into a piping bag. Pipe gently onto the top of each scone. Allow them to set.

9.Prepare the tamarind cream cheese by beating butter, cream cheese, tamarind paste, and icing sugar together until smooth. Add cream in batches and beat until smooth.

10.Serve the tamarind scones with tamarind cream cheese.