藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.

食譜改寫自Recipe adapted from： Ｄrizzle and Ｄip

份量：70個迷你司康    Make 70 mini scones 

 Ａ. 低筋麵粉      500g 

 Ｂ. 鹽                   1/2小匙

 Ｃ. 細砂糖          70g

 Ｄ. 泡打粉          30g(2大匙）

 Ｅ. 奶油              75g

 Ｆ. 蛋                  2顆大的

 Ｇ. 牛奶（原味優格）     230g

 Ｈ. 柳橙皮屑☆  1顆量

 Ｉ. 柳橙汁          1.5大匙

 Ｊ. 藍莓乾          110g(3/4杯)

☆用細剉絲板磨洗淨的柳丁，不要磨到白色的部分不然會苦

   all-purpose flour         500g= 4cups

   salt                               1/2tsp

   sugar                            70g= 6Tbs

   baking powder             30g= 2Tbs

   butter                            75g= 6Tbs

   large eggs                       2

   milk or yogurt            230g=1cup

   zest of 1 oranges

   orange juice                23g=1.5Tbs

   dried blueberries        110g=3/4cup

事前作業Prepare： 

   將奶油切丁，冷凍至少半小時

   Cut the butter into cube and freeze at least 30 min.  

作法Steps： 

1. 在大碗中加入麵粉、鹽、糖、泡打粉並拌勻

Tip the flour into a large bowl with the salt, sugar and baking powder, then mix. 

2. 加入冰奶油，用手指將奶油與材料混合成麵包粉狀

    ❦ 別讓手的溫度融化奶油！如果不想用手也可以用刮板以切碎的方式操作，或用食物處理機更快

Add the cold butter, then rub in with your fingers until the mixture looks like fine crumbs. 

    ❦ Don't rub too hard or the butter will melt. If you don't want to use your hand, just put the dry ingredients and the butter into a food processor and process well.

3. 將蛋、牛奶或優格、柳橙皮屑、柳橙汁到入乾料用叉子拌勻成有點濕的麵糰，最後拌入藍莓乾（要分布平均喔）

Add the eggs, milk(yogurt), orange zest and the juice, combine them quickly with a fork – it will form dough that is slightly wet. Mix in the dried blueberries and make it spread evenly in the dough.

4. 將麵糰用保鮮膜包覆並冷藏半小時

Cover the dough with plastic wrap then put it in the fridge for about 20 – 30 minutes while you preheat the oven to 200℃/395℉ 

 5. 在桌面上撒些麵粉，將麵團到在上面，麵團與手上也撒些麵粉。將麵團桿成1.5公分厚

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, pat it to about 1.5cm thick.

6. 用圓形餅乾模（我用直徑3cm的）壓完所有麵團

Press out scones with a round and sharp cookie cutter until all the dough has been used(I used a 3cm or 1 inch cutter).

7.在司康表面刷一些牛奶或蛋液（份量外），以200℃烤10~12分鐘直到膨脹且呈金黃色

Brush some milk or egg wash over the scone and bake in the oven for 10-12 minutes until golden brown. Serve warm.

❦  也可以做正常大小的司康，將麵團桿成4cm厚用5~6cm的模型壓即可

     You can use the recipe to make regular size scone. Pat the dough to 4cm thick and use a 5-6cm cutter.