Indulge in a Giant Scone Cake Recipe Perfect for Kids in Bali
Discover how to create a delicious Bali-inspired Giant Scone Cake, perfect for delighting kids and families in the tropical paradise.
This recipe combines local Balinese flavors with the timeless charm of a traditional scone cake, ensuring smiles all around.
Whether you’re visiting Bali or call it home, this recipe is sure to bring a little magic to your kitchen.
Table of Contents
What is a Giant Scone Cake?
A Giant Scone Cake is a larger-than-life version of the classic scone, layered with cream and jam. It’s a sweet treat often enjoyed at tea time.
This Bali-inspired version adds a tropical twist with local flavors like pandan and coconut, making it a unique treat for families.
Balinese Inspiration for the Giant Scone Cake
This recipe takes cues from Bali’s lush culinary offerings by incorporating tropical ingredients such as pandan extract, grated coconut, and palm sugar.
These additions bring an island flair to the traditional scone, creating a dessert that’s both comforting and exotic.
Ingredients for Bali-Inspired Giant Scone Cake (Serves 4 Kids)
Dry Ingredients:
250g self-raising flour
50g cold unsalted butter (cubed)
50g grated coconut
1 tsp baking powder
1/4 tsp salt
Wet Ingredients:
100ml coconut milk
1 egg (lightly beaten)
1 tsp pandan extract
2 tbsp palm sugar (finely grated)
For the Toppings:
200ml whipped cream
100g strawberry or mango jam
Fresh tropical fruits (mango, dragon fruit, or banana slices)
Edible flowers (optional, for decoration)
Step-by-Step Guide to Making the Cake
Step 1: Prepare the Dough
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
In a large mixing bowl, combine the flour, baking powder, salt, and grated coconut. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Mix the coconut milk, beaten egg, pandan extract, and grated palm sugar in a separate bowl. Gradually add this mixture to the dry ingredients, stirring gently with a spatula until it forms a soft dough.
Step 2: Shape and Bake
Lightly dust your work surface with flour. Turn the dough out and gently press it into a round disc about 3cm thick, taking care not to overwork the dough to ensure a light texture.
Place the disc onto the prepared baking tray. Brush the top with a little coconut milk for a golden finish. Optionally, sprinkle some grated palm sugar on top for added sweetness.
Bake for 18-20 minutes or until the scone is golden brown and cooked through. Check doneness by inserting a toothpick—it should come out clean. Allow the scone to cool on a wire rack.
Step 3: Assemble the Giant Scone Cake
Once cooled, carefully slice the scone horizontally into two layers using a serrated knife to avoid crumbling.
Spread a generous layer of jam evenly on the bottom half, ensuring all edges are covered. Add whipped cream using a piping bag for a clean finish.
Arrange fresh tropical fruit slices artistically on top of the whipped cream for a burst of color and flavor.
Place the top layer of the scone over the filling and repeat the toppings for a visually stunning presentation. Serve immediately for the best texture and flavor.
Tips for Perfect Bali-Style Presentation
Use Natural Serving Bases: Serve the cake on a banana leaf-lined platter to embrace Balinese traditions. The leaf not only enhances the presentation but also adds a subtle tropical aroma.
Incorporate Local Utensils: Present the cake with wooden utensils or woven bamboo trays to reflect Bali’s artisanal craftsmanship.
Layer with Care: When assembling the scone cake, alternate cream and fruits in vibrant patterns to highlight Bali’s colorful tropical aesthetics.
Decorate with Edible Flowers: Use edible blooms like marigolds, frangipanis, or jasmine—common in Balinese culture—to give your dessert an elegant and cultural touch.
Add a Balinese Offering Element: Place small woven palm decorations or incense sticks around the serving area for an immersive Balinese dining experience.
Cool Presentation: Chill your serving platter in advance to keep the cream and fruits fresh, especially in Bali’s warm climate.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 20 minutes
Baking Time: 20 minutes
Servings: 4 kid-sized portions
Nutrition Facts (Per Serving):
Calories
320 kcal
Fat
14g
Cholestrol
45mg
Sodium
200mg
Carbohydrates
42g
Protein
6g
Estimated Cost in Bali: IDR 70,000-90,000
FAQs about Giant Scone Cake in Bali
Q1: Can I use alternative tropical fruits? A: Absolutely! Fruits like passion fruit, rambutan, or even starfruit can be used for a unique Bali-inspired twist.
Q2: How does Balinese culture influence this recipe? A: This recipe incorporates pandan and palm sugar, which are staples in Balinese desserts. Serving the cake with banana leaves and edible flowers adds a cultural flair.
Q3: What’s the best occasion to serve this dessert in Bali? A: The Giant Scone Cake is perfect for family gatherings, temple ceremonies, or even as an offering during local festivals.
Q4: Can I prepare the components in advance? A: Yes, the scone base can be baked a day ahead and stored in an airtight container. Assemble with fresh cream and fruits just before serving for the best texture.