EnglishBaking
blueberry scones with mandarin cream
Regular scones with jam and cream are hard to beat, but these are calling out for your attention too. No jam is needed, as the fruit is in the scone itself. And the cream … oh my.
Cream is simply whipped with a little sugar, then mandarin-pressed olive oil is drizzled in at the end. After you have tasted it, you might wonder why you always add vanilla!? This also works with other Mount Zero citrus oils, such as lemon, lime or yuzu. You can serve the cream with almost any dessert or cake usually accompanied by whipped cream.
Cream is simply whipped with a little sugar, then mandarin-pressed olive oil is drizzled in at the end. After you have tasted it, you might wonder why you always add vanilla!? This also works with other Mount Zero citrus oils, such as lemon, lime or yuzu. You can serve the cream with almost any dessert or cake usually accompanied by whipped cream.
12 scones
Rachel Pitts, Fruitful Kitchen
Directions
- Combine the flour, baking powder, sugar and salt in a wide bowl and stir thoroughly with a fork. Make a well in the centre and pour in the oil and cream.
- Use the fork to stir the liquids together, then start incorporating the flour. Swap the fork for your hands, gradually forming the mixture into a dough. Be careful not to overwork (kneading is the enemy of scones).
- Before the dough is fully mixed together, tip the blueberries on top and keep turning the dough gently until the blueberries are well distributed. If the dough seems too dry and crumbly, add a splash more cream until the texture is soft and holding together.
- Preheat the oven to 200°C. Dust your work surface with about 2 tbsp of flour, and place the dough onto the flour.
- Flatten the dough until about 3cm thick, and smooth the edges. You can either cut the dough into squares, or use a round cookie cutter or an upturned glass to cut circular scones. If there are any stray blueberries after cutting, press them on top of the scones.
- Place the scones on a non-stick tray (or a tray lined with baking paper), positioning them about 1cm apart. (It is said that scones baked close together rise higher.) Bake for about 15 minutes, or until lightly golden.
- To make the cream, combine the cream and sugar in a bowl and whip to soft peaks. Drizzle in the oil and keep whipping until blended.
- Split the warm scones in half and scoop on the cream. Enjoy!
