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 cloudberry jam
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Large mixing bowl
- Pastry blender or two knives
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or round cookie cutter
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 mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the cloudberry jam, heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Roll the dough out to about 1 inch thick and use a biscuit cutter or round cookie cutter to cut out scones.
8. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly 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:
Makes 8-10 scones
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 36g
Protein: 4g
Sodium: 260mg
Sugar: 14g
Substitutions for ingredients:
- Cloudberry jam can be substituted with any other berry jam or preserves.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle a simple glaze made with powdered sugar and milk over the cooled scones for added sweetness.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients for the best texture.
- Do not overwork the dough or the scones will be tough.
- Brush the tops of the scones with a little heavy cream before baking for a golden brown finish.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, wrap the scones in foil and warm in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the scones on a decorative plate or platter with a dollop of cloudberry jam on the side.
Garnishes:
Garnish the scones with a sprinkle of powdered sugar or a few fresh berries.
Pairings:
Serve the scones with a hot cup of tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too crumbly, try adding a little more butter to the dough.
Food safety advice:
Make sure to use clean hands and surfaces when preparing the dough to prevent contamination.
Food history:
Cloudberry is a rare and expensive berry that grows in the Arctic regions of Europe and North America. It is often used in Scandinavian cuisine and is prized for its unique flavor.
Flavor profiles:
Cloudberry has a tart and slightly sweet flavor that pairs well with buttery scones.
Serving suggestions:
Serve the scones warm with a cup of hot tea or coffee for a cozy breakfast or afternoon snack.
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Region: Scandinavian