What to do with a little leftover cranberries (or cranberry) and a packet of dried blueberries in soup? Scones!
And no, you’re not seeing it wrong. They turned out a little bluish because of the blueberry, it released a lot of pigment in the hydration juice. It looked like grapes, but tasted like oranges.
Particularly, scone doesn’t have a well-defined taste. Well, I’ve never tried the British original to get a better opinion, but the recipes I’ve seen don’t change much from each other. Always low in sugar and what adds the most flavor is the side dish itself. Jellies, butters and the like. The original recipe, for example, does not contain sugar. I ended up putting it on my own.
Even though it is classified as a quick bread, the outer shell resembles biscuit. And it doesn’t have much to do with bread, it’s just chemical yeast, nothing organic. It’s a quick and easy option to make.
The blueberry-raisin was present and attentive in Finnish. Has anyone seen the sale on land? brazil? And the cranberry came from Casa Santa Luzia (it’s a supermarket with more refined ingredients in São Paulo).
Scones de Blueberry e Cranberry
Makes: 10 – 11 units
- 110 g mix of dried blueberries and cranberries
- 2 oranges (to hydrate)
- 450 g wheat flour
- 120 g butter without salt (cubes; room temperature)
- 2 eggs
- 5-6 soup spoon unflavored yogurt
- 2 soup spoon raw sugar (or crystal)
- 2-1/2 c. tea chemical baking powder
- 1/4 c. tea sodium bicarbonate
- 2 pinch of salt (~0.5g/each, divided)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 200ºC, prepare a baking tray greased and sprinkled with wheat flour.
- Hydrate dried fruits with orange juice.
- In a bowl, mix the wheat flour, baking powder, baking soda and a pinch of salt. Add the butter to this mixture and knead with your hands until it becomes crumbly. There should not be a solid, single mass. Add the demerara sugar.
- Drain the dried fruit from the orange juice with a sieve, squeeze to remove excess liquid. Add the fruits to the beaten eggs and add the second pinch of salt.
- Mix the egg mixture with the butter and flour crumbs, add the yogurt little by little, mix until you get a homogeneous but dry dough. Don’t mix too much, there’s no need to knead. The amount of yogurt may vary depending on the type of wheat flour used. In this recipe I ended up using 6 tablespoons.
- On a clean, floured surface, roll out the dough to 2cm thick and cut with a 7 or 8cm diameter cutter and place on the prepared baking tray. You don’t need to leave a lot of space between the scones. Repeat the process until the dough runs out.
- With the remaining beaten egg, spread over the scones. And if desired, sprinkle with sugar.
- Bake for around 20-25 minutes at 200ºC or until golden.
- They are best served warm with jam.
- Raw sugar: in theory, it is crystal sugar that has not gone through the entire refining and bleaching process. However, there are reports that production can also be made with normal crystal sugar plus cane molasses. It looks like regular crystal sugar, but with a different color. An amber/golden tone and toasty/caramel taste.
