Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup dried cranberries
- 1/2 cup amazake
- 1/4 cup heavy cream
- 1 large egg
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries.
5. In a separate bowl, whisk together the amazake, heavy cream, and egg.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Use a floured rolling pin to roll the dough to about 1/2 inch thickness.
10. Use a floured biscuit cutter to cut out scones and place them on the prepared baking sheet.
11. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8 scones
Nutritional information:
Calories per serving: 290
Total fat: 14g
Saturated fat: 8g
Cholesterol: 65mg
Sodium: 300mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 12g
Protein: 4g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins, chopped dried apricots, or chopped dried cherries.
- Amazake can be substituted with buttermilk or yogurt.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for a vanilla flavor.
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dry ingredients for a nutty flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Do not overmix the dough, as this can result in tough scones.
- Use a sharp biscuit cutter to cut out the scones for clean edges.
- Brush the scones with heavy cream before baking for a golden brown crust.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Dust the scones with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve the scones with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the scones are too tough, make sure you are not overmixing the dough and that the butter is chilled before adding it to the dry ingredients.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the scones in an airtight container to prevent contamination.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They are now a popular breakfast pastry in many countries.
Flavor profiles:
The scones have a sweet and slightly tangy flavor from the amazake and cranberries.
Serving suggestions:
Serve the scones warm or at room temperature with butter, jam, or honey.
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Region: Japanese