Cranberry Muscovado Scones

Today’s post will showcase a local gem: muscovado. Muscovado is one of the specialty sugars produced here in Mauritius. In fact, Mauritius is renowned for the quality of its artisanal muscovado. (For further reading, see this article.) There are two types of muscovado: light muscovado and dark muscovado. Both are natural unrefined sugars. Dark molasses has a high molasses content while light muscovado contains a lower proportion of molasses. Taste-wise, they are very different. Dark muscovado is full-bodied, complex, and tastes strongly of molasses. Light muscovado has a lighter caramel taste with an equally noteworthy complex flavour profile. Both types of muscovado have a higher moisture content than white sugar.

Light muscovado (left) and dark muscovado (right)

For my Cranberry Muscovado Scones, I have used light muscovado. This scone recipe is adapted from Standard Baking Co.’s Currant Scones. These scones are made with yoghurt, as in the original recipe, but I have substituted the currants and brown sugar with dried cranberries and light muscovado, respectively. Instead of using commercialised brown sugars (light and dark) that usually consist of refined white sugar (either from beets or sugarcane) with added-in molasses, I prefer to use natural unrefined sugars.

The resulting scones are crispy on the outside, with a crackly sugar topping, and light and flaky on the inside. They are barely sweet with subtle caramel notes, intermingled with the tart cranberry pieces. While they are great eaten on their own, they also pair nicely with jam or curd. These scones make a delicious combination with my Honey Meyer Lemon Finger Lime Curd.

The scones should be stored in an airtight container. For those living in high-humidity regions, I recommend refrigerating them - they will keep well for at least a week. For longer storage, they can be frozen - well wrapped in cling film and aluminium foil or stored in a freezer bag or plastic container.

For best results, before serving, warm the scones in the oven at 180°C for 5 to 10 minutes to crisp up the outer crust and warm the soft inner crumb.

Cranberry Muscovado Scones

Makes 12

Ingredients

560 g all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

90 g light muscovado

3/4 teaspoon coarse sea salt

150 g unsalted butter, cut in 1/2-inch cubes, chilled

3/4 cup dried cranberries

1 1/2 cups (360 mL) yoghurt, chilled

1 heaped tablespoon raw sugar

Method

Plump up the dried cranberries by soaking in hot water for 5 minutes. Drain.

Position a rack in the centre of the oven and preheat the oven to 200°C. Line a baking sheet with parchment paper.

Sift the flour, baking powder, and baking soda into a large mixing bowl. Add muscovado and salt. Whisk well. Break up any lumps with your fingers.

Add the butter. Rub the butter in the flour mixture until a few pea-sized lumps of butter remain.

Add the cranberries. Mix well.

Add the yoghurt. Using your hands, gently incorporate the yoghurt into the flour mixture. Do not overwork the dough.

Halve the dough. On a lightly floured work surface, shape each dough half into a 6-inch disk. Cut the disk into 6 wedges.

Place the wedges onto the parchment-lined baking sheet, 1 inch apart. Sprinkle raw sugar liberally on the scones.

Bake at 200°C for 22 - 25 minutes until golden and the crust is crispy, rotating the baking sheet front to back halfway through baking.

Cool. Store in an airtight container.

For best results, before serving, warm in a preheated 180°C oven for 5 - 10 minutes to crisp up the crust.

I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.