Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup conkerberries, fresh or frozen
- 1/2 cup buttermilk
- 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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the chilled butter to the bowl and use a pastry blender or food processor to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the conkerberries.
5. In a separate bowl, whisk together the buttermilk, 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 a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Use a sharp knife or biscuit cutter to cut the dough into 8 wedges.
10. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown on top.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
5. Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 267
Fat: 13g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Sugar: 9g
Substitutions for ingredients:
- If you can't find conkerberries, you can substitute with cranberries or blueberries.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes until it curdles.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for extra crunch.
- Replace the vanilla extract with almond extract for a different flavor.
- Drizzle the scones with a simple glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure your butter is cold and cubed before adding it to the dry ingredients.
- Don't overwork the dough or the scones will be tough.
- If using frozen conkerberries, be sure to thaw them before adding them to the dough.
Storage instructions:
- Store the 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 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the scones on a pretty platter with a dusting of powdered sugar on top.
Garnishes:
- Sprinkle the scones with coarse sugar before baking for a crunchy, sweet topping.
Pairings:
- Serve the scones with a cup of tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit or yogurt would make a nice accompaniment to the scones.
Troubleshooting advice:
- If the dough is too dry, add a little more buttermilk until it comes together.
- If the scones are too crumbly, you may have overworked the dough.
Food safety advice:
- Be sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or ingredients.
Food history:
- Conkerberries are native to Australia and have been used by Indigenous Australians for thousands of years for medicinal purposes.
Flavor profiles:
- Conkerberries have a tart, slightly sweet flavor that pairs well with the buttery scone dough.
Serving suggestions:
- These scones would be perfect for a brunch or tea party.
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
Taste: N/A