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 chokeberries, fresh or frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry blender 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 blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the chokeberries.
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 gently a few times until it comes together.
8. Roll the dough out to about 1/2 inch thickness 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 lightly 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
Total time: 30-35 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories: 260
Fat: 15g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Substitutions for ingredients:
- Chokeberries can be substituted with any other type of berry, such as blueberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a tablespoon of lemon zest to the dough for a citrusy twist.
- Sprinkle the scones with coarse sugar before baking for a crunchy topping.
- Serve with a dollop of whipped cream or jam.
Tips and tricks:
- Make sure the butter is cold and cubed to achieve a flaky texture.
- Don't overwork the dough or the scones will be tough.
- If using frozen chokeberries, do not thaw them before adding to the dough.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a 350°F (180°C) oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a few fresh chokeberries scattered around.
Garnishes:
Dust with powdered sugar or drizzle with a glaze made from powdered sugar and lemon juice.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or yogurt for a light breakfast or snack.
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, try adding a bit more liquid to the dough.
Food safety advice:
Make sure to wash the chokeberries thoroughly before using.
Food history:
Chokeberries are native to North America and have been used for centuries by Native Americans for their medicinal properties.
Flavor profiles:
Chokeberries have a tart and slightly sweet flavor that pairs well with the buttery scone dough.
Serving suggestions:
Serve the scones warm with a pat of butter or a drizzle of honey.
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