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 cassabanana puree
- 1/4 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 the cold butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the cassabanana puree, heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly 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 scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Cassabanana puree can be substituted with mashed banana or pumpkin puree.
- Heavy cream can be substituted with milk or buttermilk.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough before baking.
- Top the scones with a glaze made from powdered sugar and milk.
- Sprinkle coarse sugar on top of the scones before baking for a crunchy texture.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overmix the dough, as this can result in tough scones.
- Use a sharp knife to cut the scones into wedges.
- Brush the scones with egg wash before baking for a shiny finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the scones in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the scones with fresh fruit or whipped cream.
Pairings:
Serve the scones with tea or coffee.
Suggested side dishes:
Serve the scones with fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or 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 your hands and all equipment before preparing the recipe.
Food history:
Cassabanana is a tropical fruit that is native to South America. It is similar in taste and texture to a cantaloupe and is often used in desserts and baked goods.
Flavor profiles:
Cassabanana has a sweet and slightly tangy flavor that pairs well with baked goods.
Serving suggestions:
Serve the scones warm or at room temperature with butter or jam.
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Taste: Sweet, Buttery, Nutty, Banana, Banana-Flavored