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 black elderberries, fresh or frozen
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and 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 cubed 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 black elderberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into 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 use a biscuit cutter or knife to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. 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:
Makes 8 scones
Nutritional information:
Calories: 314
Fat: 18g
Carbohydrates: 33g
Protein: 4g
Sodium: 297mg
Sugar: 8g
Substitutions for ingredients:
- Black elderberries can be substituted with blueberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add lemon zest or orange zest to the dough for a citrus twist.
- Substitute some of the flour with almond flour for a nutty flavor.
- Drizzle a glaze made with powdered sugar and lemon juice over the scones for added sweetness.
Tips and tricks:
- Use cold butter and cream to ensure flaky scones.
- Don't overwork the dough or the scones will be tough.
- Freeze the scones before baking for up to 3 months for a quick breakfast or snack.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the scones in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh berries and whipped cream.
Garnishes:
Sprinkle powdered sugar over the scones before serving.
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 yogurt.
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 baking.
Food safety advice:
Make sure to wash the black elderberries thoroughly before using them in the recipe.
Food history:
Black elderberries have been used for centuries in traditional medicine to treat colds and flu. They are also used in cooking and baking for their unique flavor and health benefits.
Flavor profiles:
The scones have a buttery, flaky texture with bursts of sweet and tart black elderberries.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or butter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A