Fragrant Rum Blueberry Scones
Fragrant Rum Blueberry Scone Recipe
Scones, a beloved type of British quick bread! This recipe features a delightful combination of sweet blueberries and rich chestnuts, creating a wonderfully complex flavor profile. The subtle aroma from the rum-soaked blueberries and the satisfying texture of the chestnuts make these scones perfect for a cozy afternoon tea or a delightful homemade dessert. Traditionally, scones are not overly sweet, allowing the flavors of accompanying jams and clotted cream to shine, but the addition of chestnuts and blueberries here adds an extra layer of deliciousness.
Blueberry Soaking- 40g dried blueberries
- 1 tsp rum
- (Alternative: 1/2 tsp lemon juice + 1/2 tsp water + 1/4 tsp sugar)
Cooking Instructions
Step 1
First, place the dried blueberries in a bowl and pour the rum over them. Gently mix, then let them soak for about 30 minutes. This will plump up the blueberries and infuse them with the fragrant essence of rum. If rum isn’t available, you can create an alternative soak by mixing 1/2 teaspoon of lemon juice, 1/2 teaspoon of water, and 1/4 teaspoon of sugar.
Step 2
Next, coarsely chop the chestnuts. It’s best to chop them into slightly larger pieces so you can enjoy their texture when you bite into the scone, rather than making them into a fine mince.
Step 3
Cut the cold butter into roughly 1.5cm cubes. Keeping the butter cold is crucial for achieving a flaky and tender scone, so make sure it stays in the refrigerator until you’re ready to use it.
Step 4
In a large bowl, whisk together the sifted cake flour, baking powder, sugar, and salt. Add the cubed cold butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, with pieces of butter about 0.2-0.3 cm in size. A good technique is to use a scraper to ‘cut’ the butter into the flour from top to bottom. Work quickly to prevent the butter from melting.
Step 5
Once the mixture has a crumbly texture, pour in the cold heavy cream or milk. Use a spatula or your hands to gently mix and bring the dough together into a cohesive ball. Be careful not to overmix, as this can develop the gluten and result in tough scones. Mix just until no dry flour remains.
Step 6
Add the soaked blueberries and the chopped chestnuts to the dough. Gently fold them in with a spatula or your hands, distributing them evenly throughout the dough without overworking it. Then, gently gather the dough into a single ball.
Step 7
Wrap the dough ball tightly in plastic wrap or place it in a resealable bag. Refrigerate for about 30 minutes. This chilling period allows the butter to firm up again, making the dough easier to handle and contributing to a better texture when baked.
Step 8
Lightly flour your work surface or a cutting board. Place the chilled dough on it and gently press it down with your hands to form a round shape, about 4 cm thick. Then, use a bench scraper or a knife to cut the dough into 6 equal wedges. You can also cut out rounds using a cookie cutter if you prefer.
Step 9
Line a baking sheet with parchment paper and arrange the scone wedges on it, leaving some space between each one. Now, prepare the topping. Whisk together 2 tablespoons of milk or 1 egg yolk. Use a pastry brush to lightly coat the tops of the scones. Brushing with milk will give them a lovely golden-brown color, while an egg wash will add a richer shine. (This step is optional.)
Step 10
Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until the scones are golden brown and cooked through. Baking times may vary depending on your oven, so adjust as needed. Once baked, transfer the scones to a wire rack to cool completely. They are best enjoyed after they have cooled, allowing the flavors of the blueberries and chestnuts to fully develop.
