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 black currants, fresh or frozen
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- 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 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. Add the black currants to the mixture and stir gently.
5. In a separate 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 it gently a few times until it comes together.
8. Use a rolling pin to roll the dough out to a thickness of about 1 inch.
9. Use a biscuit cutter or a glass to cut the dough into circles.
10. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
11. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them 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: 320
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 310mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- You can use any type of fruit in place of the black currants, such as blueberries, raspberries, or chopped strawberries.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
- Sprinkle the tops of the scones with coarse sugar before baking for a crunchy, sweet crust.
- Add a handful of chopped nuts, such as almonds or pecans, to the dough for extra texture and flavor.
Tips and tricks:
- Make sure your butter is cold and cut into small pieces before adding it to the dry ingredients. This will help create a flaky texture in the scones.
- Don't overwork the dough or the scones will be tough. Mix the ingredients until just combined.
- If using frozen fruit, make sure to thaw it completely and drain any excess liquid before adding it to the dough.
Storage instructions:
Store the cooled 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 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and fresh black currants on top.
Garnishes:
Fresh black currants, powdered sugar, whipped cream
Pairings:
Black tea, coffee, hot chocolate
Suggested side dishes:
Fruit salad, yogurt, scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream, a tablespoon at a time, until it comes together.
- If the scones are too tough, you may have overworked the dough. Try handling it less next time.
- If the scones are too crumbly, you may have added too much flour. Make sure to measure your ingredients carefully.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or ingredients to prevent the spread of bacteria.
Food history:
Scones originated in Scotland and are a traditional part of afternoon tea. They are typically served with jam and clotted cream.
Flavor profiles:
The black currants add a tart, fruity flavor to the scones, while the butter and cream create a rich, buttery taste.
Serving suggestions:
Serve the scones warm or at room temperature with butter, jam, or clotted cream.
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Region: British