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 heavy cream
- 1 large egg
- 1 tablespoon bergamot orange zest
- 1 tablespoon bergamot orange juice
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter to the dry ingredients and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, bergamot orange zest, and bergamot orange juice.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and knead gently until it comes together.
7. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
8. Place the wedges on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 4g
Sodium: 300mg
Sugar: 8g
Substitutions for ingredients:
- You can use regular oranges instead of bergamot oranges if you can't find them.
- You can use half-and-half instead of heavy cream if you prefer.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough before kneading.
- Replace the bergamot orange zest and juice with lemon zest and juice for a classic lemon scone.
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the dough before kneading.
Tips and tricks:
- Make sure your butter is cold and cubed before adding it to the dry ingredients.
- Don't overwork the dough or your scones will be tough.
- Brush the tops of the scones with a little heavy cream before baking for a shiny finish.
Storage instructions:
Store leftover scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat scones, wrap them in foil and bake in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve scones on a pretty plate with a dollop of whipped cream and a sprinkle of powdered sugar.
Garnishes:
Garnish scones with a slice of bergamot orange or a sprig of fresh mint.
Pairings:
Serve scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve scones with fresh fruit or a side of yogurt for a light breakfast.
Troubleshooting advice:
- If your scones are too dry, add a little more heavy cream to the dough.
- If your scones are too wet, add a little more flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before preparing food.
Food history:
Scones originated in Scotland and are traditionally served with tea.
Flavor profiles:
Bergamot oranges have a sweet and slightly bitter flavor that pairs well with the buttery scone dough.
Serving suggestions:
Serve scones warm or at room temperature with your favorite hot beverage.
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Region: British