Guys are sharp, huh? They found out which fruit it was easily! :What do you mean? almost. And no, there’s no prize. Those extremely purple-blue dry “balls” are almost raisin blueberries. And they almost didn’t eat them alone.
Don’t ask me why, but one fine day last week I felt like eating scones. The big thing about all this is: I’ve never made or eaten anything like this before. All that was missing was the “filling” of what was said. I had no doubts about using the package of raisins I received from Lily (Karaimame) from far away Finland. Regular reader of the blog (and twitter) that became mine miguxona, it’s okay that we started off on the wrong foot, but that’s beside the point.
Scones It is a recipe of Scottish origin, and of course, widespread in the United Kingdom. But it is consumed in other countries too, such as Canada. It is classified as a quickbread, a quick bread that uses chemical reagent to rise. Translation: instead of using biological yeast, chemical yeast or sodium bicarbonate is used, for example.
Even though it is referred to as “bread”, mine turned out more like cookies. The texture is soft and crumbly. But it’s really quick to do! If you feel like it and want it, you can make it for breakfast.
The “filling/flavor” is vast, the base dough is very neutral, accepting practically everything. The most classic recipes use currants, grapes or blueberries. In addition, of course, to the savory versions made with cheese. But your imagination and desire are the limit… or not!
And they are served slightly hot (read lukewarm) with butter and assorted jams. Speaking of jam and blueberries… remember I mentioned that bit my tongue? So… yeah. I changed my mind about blueberry. 😡
*rain of stones*
But only the Finnish, of the species Blueberry blueberry which is actually a Bilberryrelative of Blueberry American (gender Vaccinium in the section Cyanococcus). hahahahah How different! Even though the fruit is dry it has a very different flavor, in fact, now it has flavor! I say the same about the jelly (which I also got), it has a sourness (acidity, I would say) different. But at the same time it’s sweet. It is something completely different from what is found in Brazil.
Now all the foreign people’s euphoria with blueberries makes sense, if they have the flavor I was able to try. There’s just one annoying detail: the blueberries are already gone and the jam is almost ready! Very bad of you, Ms. Karaimame! 😛 Did it have to come from so far?
Bluberry and White Chocolate Scones
Makes: 6 – 8 units
- 250 g wheat flour (+ a little for sprinkling)
- 60 g butter without salt (chilled; in cubes)
- 3 soup spoon crystal Sugar
- 2 c. tea chemical baking powder
- 1/2 c. tea refined salt
- 100 mL leite integral (room temperature, 25-30ºC)
- 1 ovo (room temperature, 25-30ºC)
- 50 g blueberry seco
- 50 g chocolate branco (chopped)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC, grease (oil or butter) and sprinkle a baking tray with wheat flour (if it is large, one is enough).
- In a bowl, combine the wheat flour, salt, baking powder and sugar. Mix well. Add the butter cut into cubes, with your fingertips (blender dough or food processor) mix until you get crumbs from the butter mixture with the dry ingredients.
- Add the desired “filling/flavor”, in this case, blueberries and white chocolate. Mix to distribute well.
- Mix the milk and egg, beat well with a fork. Add a little bit over the crumbs. Not all of the liquid will be used (around 1/4 cup will remain). The dough should not be so soft or sticky that it cannot be shaped.
- On a floured surface, roll out the dough to 1.5cm thick. Cut with a 6cm diameter circular cutter or roll out the dough into a circular shape and slice it into triangles, as if it were a pizza.
- Spread over the prepared baking tray, leaving about 2cm of space between them. Brush the scones with the beaten milk and egg mixture and, finally, sprinkle with crystal sugar. Bake for 20 minutes (medium) or until golden. Keep an eye on their base.
- Serve warm accompanied by butter and jam.
