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, cold and cut into small pieces
- 1/2 cup dried cranberries
- 1/2 cup seedless red grapes, halved
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry blender or food processor
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or sharp knife
Step-by-step instructions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry blender or food processor until mixture resembles coarse crumbs.
4. Stir in dried cranberries and halved grapes.
5. In a separate bowl, whisk together milk, egg, and vanilla extract.
6. Add wet ingredients to dry ingredients and stir until just combined.
7. Turn dough out onto a lightly floured surface and knead gently a few times.
8. Pat dough into a circle about 1 inch thick and cut into 8 wedges using a biscuit cutter or sharp knife.
9. Place scones on prepared baking sheet and bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
10. Allow scones to cool on a wire rack before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
5. Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 310
Fat: 14g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 290mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried cherries.
- Seedless red grapes can be substituted with any other seedless grape variety.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough for added crunch.
- Replace the grapes with chopped fresh strawberries or raspberries for a different flavor profile.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a warm, cozy flavor.
Tips and tricks:
- Make sure the butter is cold when cutting it into the dry ingredients to ensure a flaky texture.
- Do not overwork the dough or the scones will become tough.
- Brush the tops of the scones with milk or cream before baking for a golden brown crust.
Storage instructions:
Store leftover scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat scones in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve scones on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Garnish scones with a dollop of whipped cream or a drizzle of honey.
Pairings:
Serve scones with a hot cup of tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
Pair scones with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the scones are too dense, make sure not to overwork the dough and handle it as little as possible.
Food safety advice:
Make sure to wash grapes thoroughly before halving them for the recipe.
Food history:
Scones originated in Scotland and are a popular breakfast or afternoon tea snack in many countries.
Flavor profiles:
These scones have a sweet and tangy flavor from the combination of dried cranberries and fresh grapes.
Serving suggestions:
Serve scones warm with butter and jam for a classic breakfast or snack.
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