The approach of National Day, albeit with a postponed National Day Parade, typically heralds the release of local-inspired flavours in the F&B industry.
One of the unique infusions of Singaporean flavours in European baking include Nasi Lemak scones by home-based bakery Scones et Beurre that can be enjoyed in comfort of your homes since dining-in is banned until August 18.
Non-classic scone flavours
A former pastry chef at French restaurant La Dame de Pic at Raffles Hotel, Elaine Ng, 30, started Scones et Beurre during her break from the restaurant scene due to an arm injury.
The Culinary Institute of America graduate has worked in New York City (NYC) and France, albeit in fine dining instead of bakeries.
Speaking to Mothership, Ng shared that her penchant for scones originated from her frequent visits to a tea room in NYC called Alice’s Tea Cup that offered different scone flavours daily.
Hence, Scones et Beurre became Ng’s platform to share her non-classic scone flavours with local influences.
Nasi Lemak scones
The savoury Nasi Lemak scones are made with pandal-infused coconut cream, Lee Wee Brothers’ Ikan Billis and roasted peanuts with sambal chilli on the side.
The sweet Earl Grey Fig scones are made with French Earl Grey tea and premium dried Turkish figs.
Both the Nasi Lemak and Earl Grey Fig scones are their signature flavours that will stay on the menu.
The other two remaining flavours will change on a monthly basis. They can either be one sweet and one savoury flavour or both sweet flavours.
Prices start at S$16 for a box of four scones (S$4 each) in a single flavour.
Two flavours are available in a box of six (S$24) while a box of eight (S$32) can accommodate three or four flavours. Boxes of nine and twelve are also available.
Scones et Beurre are still in the midst of finalising the flavours for August but Ng told Mothership that some flavours she has been testing include Milo, Apple Cinnamon, Genmaicha and Peanut Butter-Chocolate.
Previous flavours that were offered include Taro Coconut, Miso Chocolate, Cereal Prawn, Carrot Cake and Bak Kwa & Pork Floss.
Ng disclosed that she is considering bringing back the Bak Kwa & Pork Floss for August after receiving enquiries from curious customers who have not tried it.
As for other flavours, she said she will consider bringing them back if there is a demand for them.
Besides satisfying the cravings of the humans, Scones et Beurre does not forget their furry friends.
Made with natural ingredients, including wholewheat flour, olive oil, fresh fruits and vegetables and plain yogurt, the dog-friendly Pupscones are sugar-free and salt-free.
An assorted box of nine (S$16) features three flavours — Blueberry & Oat, Pumpkin & Carrot and Peanut Butter & Banana.
However, the pupscones will have fewer bake dates compared to the human scones. Nonetheless, Ng said she will try to sync the bake dates so that dog owners can enjoy scones together with their fur-kids.
Scones et Beurre typically releases two to three bake dates every week that includes a weekend and a weekday.
Each bake date accommodates up to eight slots.
Currently on a break until July 31, they will announce the August flavours and slots by July 26.
They are also accepting some group buy requests for August.
Drop them at a Direct Message via Instagram @scones.etbeurre for orders and enquiries.
Islandwide delivery is available from S$3 to S$10 depending on the location and self-collection is available in Sengkang.
The scones can also be purchased at Kizuna cafe in Potong Pasir where Ng bakes them on-site after operating hours. However, they are not available daily and the flavours available are usually from Scones et Beurre’s current menu.
The availability of the scones at Kizuna and any “spontaneous exclusive flavours” will be announced via Instagram @scones.etbeurre.
Top images by @elainewanders_ and @scones.etbeurre on Instagram.