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 cubed
- 1/2 cup dried bearberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry blender or food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the dried bearberries.
5. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Allow the scones to cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 38g
Protein: 4g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- Dried cranberries or cherries can be substituted for the bearberries.
- Half-and-half or milk can be substituted for the heavy cream.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Add 1 tablespoon of lemon zest to the dough for a citrusy twist.
- Drizzle a glaze made of powdered sugar and lemon juice over the cooled scones.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overwork the dough or the scones will be tough.
- Brush the tops of the scones with heavy cream before baking for a golden brown crust.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the scones, wrap them in foil and warm them in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the scones on a platter with fresh berries and whipped cream.
Garnishes:
Sprinkle the tops of the scones with coarse sugar before baking for added sweetness.
Pairings:
Serve the scones with a hot cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
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 crumbly, add a tablespoon of heavy cream to the dough before shaping.
Food safety advice:
- Wash your hands before handling the ingredients.
- Use a clean surface and utensils when preparing the dough.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They became popular in England in the 19th century and are now a popular breakfast pastry around the world.
Flavor profiles:
The bearberries add a tart and slightly sweet flavor to the scones, while the buttery dough provides a rich and flaky texture.
Serving suggestions:
Serve the scones warm with butter and jam for a classic breakfast treat.
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