Today I will let you taste the Goji Berry Scones.
Have you ever tried making scones? Here’s a lightened recipe of these English pastries perfect for tea, very unique and soft.
Some curiosity about these English buns: Their name probably comes from the Dutch Skone, which literally meant beautiful (schoon) bread (brot), or it could also derive from the Gaelic sgon, meaning big bite. However, there are those who claim that scones even take their name from the Stone of Destiny where the Kings of Scotland were crowned.
For the first time, scones were served at tea time around the year 1840, when Anna Stanhope, Duchess of Bedford asked the servants for sweet breads for the afternoon tea. Among the sweet breads, scones were served, which were so popular that they became common.
I’m talking about scones because I’ve been in Cornwall these days and enjoyed them like an English lady in the time of Jane Austen, in a tea room, accompanied by milk tea.
For the original recipe, the one with butter or clotted cream and jam, (as you can see in the travel photo), I promise, you will find it online in a few days, with less sugar though because they were too sweet!
Today, however, I wanted to personalize them with Type 2 flour – oat milk and goji berries, then filled with goji compote.
Some other English recipe? Here they are:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All Seasons
Ingredients for Goji Berry Scones
- 3 oz soy butter
- 2 cups type 2 flour
- 2 tbsps baking powder
- 2 tbsps raw cane sugar
- 2.5 oz oat milk
- 2.5 oz soy yogurt
- 1 egg
- 1.75 oz goji berries (or dried cranberries)
- as needed oat milk (for brushing)
- 5.5 oz vegetable whipping cream
- 7 oz red fruit jam
Tools
I took the liberty to add links also for the teapot, cups, and tea strainer, in case you want to prepare an English tea party with scones and pastries like in Jane Austen’s time.
- 1 Cookie cutter
- 1 Brush
- Electric whisk
- 1 Cooling rack
- 1 Teapot
- 1 Strainer
How to make scones
First, preheat the oven to 428 degrees Fahrenheit.
Prepare a baking sheet lined with parchment paper. Cut the cold butter into cubes and place it in a bowl with the flour and baking powder, then knead until you get a crumbly mixture.
Add the sugar and knead again. Separately, mix milk, yogurt, and egg, then pour the liquid ingredients into the bowl with the flour and butter, the soaked and squeezed berries or cranberries, knead briefly using a spoon or fork.
Transfer the dough to a floured work surface and knead it a little more with your hands, then roll it out with a rolling pin to a thickness of 1 inch.
Cut the scones with a cookie cutter or smooth round biscuit cutter with a diameter of 2 inches and transfer to the baking sheet.
Brush the top of each one with milk, then bake and cook for 15 minutes until they are puffed and golden.
Remove the tray from the oven and let the scones cool slightly on a cooling rack, serve them at the table cut in half and filled with cream and jam.
Tips
I will talk in more detail about scones with the original recipe. However, I was told that they should not be cut and filled, but brought to the table whole and then opened by pulling them apart. They should be presented at the table with cream and jam on the side and everyone adds as much as they prefer.
Scones remain soft for a couple of days in tin boxes.
