Receita Solta

Perfect Scones: Lavender and Blueberry for Unforgettable Afternoon Teas

The alchemy of British elegance in every bite: your sublime afternoon tea.

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Equipe Receita Solta

Perfect Scones: Lavender and Blueberry for Unforgettable Afternoon Teas
Prep Time25 min
Cook Time15 min
Servings8-10 servings
DifficultyMedium
Calories250 kcal

Resumo para quem tem pressa

"These delicate British scones combine the floral aroma of culinary lavender flowers with the juicy acidity of fresh blueberries incorporated into the dough. With a soft crumb and golden crust brushed with egg, they are the traditional accompaniment to refined afternoon teas."

Unlock the secret of the ideal scones for celebrating special moments. This recipe elevates the classic with lavender and blueberry, transporting the soul of a London afternoon tea to your home, ensuring lightness and incomparable flavor.

O Que Você Precisa Saber

- The whole milk curdled with lemon juice emulates the effect of buttermilk, activating the chemical fermentation agents. - Culinary lavender should be dosed in moderation so that the floral essential oils do not confer an astringent or soapy flavor. - The clean cut with a round cutter without rotating the blade allows the steam to push the dough up, creating the side slit.

Ingredients

Ingredients and Preparation Method

  • 350 g All-purpose flour
  • 2 teaspoons (10g) Baking powder
  • 1/2 teaspoon (2.5g) Baking soda
  • 50 g Refined sugar
  • 1/4 teaspoon Salt
  • 100 g (bem gelada e cortada em cubos) Manteiga sem sal
  • 1 tablespoon Culinary lavender flowers
  • 100 g Fresh blueberries
  • 150 ml (well chilled) Whole milk
  • 1 teaspoon Lemon juice
  • 1 (for brushing) Beaten egg

Instructions

Ingredients and Preparation Method

1

Preheat the oven to 220°C. Line a baking sheet with parchment paper.

2

In a large bowl, sift the flour, baking powder, baking soda, sugar, and salt. Mix well.

3

Add the cold cubed butter to the flour mixture. With your fingertips, incorporate the butter until you get a coarse crumb texture, like breadcrumbs. Do not knead.

4

Incorporate the lavender flowers and blueberries gently into the dry mixture.

5

In a separate container, mix the cold whole milk with the lemon juice. Let rest for 5 minutes until slightly curdled.

6

Make a hole in the center of the flour mixture and pour in the buttermilk. With a spatula or your hands, mix quickly until the dough comes together, without kneading. It should be a little sticky.

7

Transfer the dough to a lightly floured surface. Flatten it with your hands or a rolling pin until it reaches about 2-3 cm thick.

8

With a round cookie cutter (5-6 cm in diameter), cut the scones. Do not rotate the cutter when pulling.

9

Arrange the scones on the prepared baking sheet, leaving a little space between them. Brush the surface with beaten egg.

10

Asse por 12-15 minutos, ou até que estejam dourados e bem crescidos.

11

Remove from the oven and transfer to a rack to cool. Serve warm or at room temperature.

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Chef Tips

- Use fresh and very dry blueberries; if using frozen ones, add them without thawing so as not to dye the dough purple. - Keep the dough thick, 2.5 to 3 centimeters high when rolling out, so the scones stay tall and soft after baking. - Brush only the top of the scones with the beaten egg, avoiding the liquid running down the sides and gluing the rising edges.

Variations

- Cover the already cold scones with a thin translucent glaze of powdered sugar and drops of fresh lemon juice. - Add toasted sliced almonds sprinkled over the surface with egg wash before placing the baking dish in the hot oven. - Incorporate a teaspoon of finely chopped fresh thyme leaves along with the lavender to create a sophisticated herbal profile.

Substitutions

- Lavender flowers can be replaced by fine zest of Sicilian lemon peel or poppy seeds. - Fresh blueberries can be replaced by small blackberries, firm fresh raspberries, or red currants. - Curdled whole milk can be replaced by plain yogurt diluted with one-third cold fluid milk.

How to Store

Store in a sealed container at room temperature for up to 2 days. Heat slightly in the toaster or oven before eating.

Can You Freeze It?

Freeze the baked and cooled scones in airtight bags for up to 2 months. To serve, bake at 160°C for about 8 minutes.

What to Serve With

Serve with fresh clotted cream, homemade strawberry or blackberry jam, and a kettle of Earl Grey tea with bergamot.

Frequently Asked Questions

What is culinary lavender and can I use ornamental garden lavender?

Use only lavender flowers treated for culinary use (Lavandula angustifolia); ornamental plants may contain pesticides and bitter oils.

How to prevent blueberries from bursting and staining the whole dough when mixing?

Add the fruits delicately along with the dry ingredients before the milk, using a spatula with gentle folding movements.

Qual a temperatura ideal de forno para assar scones britânicos?

Forno bem quente a 220°C; o choque de calor elevado é o que ativa o fermento e firma a estrutura antes da manteiga derreter.

How is a scone traditionally eaten in the United Kingdom?

It is split in half with the hands along the natural lateral division line and stuffed generously with whipped cream and fruit jam.

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