Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup Cream of Wheat
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup milk
- 1 egg, beaten
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
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, combine the flour, Cream of Wheat, sugar, baking powder, and salt.
3. Add the chilled butter to the mixing bowl and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the milk to the mixing bowl and stir until the dough comes together.
5. Turn the dough out onto a floured surface and knead gently until it forms a smooth ball.
6. Use a rolling pin to roll the dough out to a thickness of about 1 inch.
7. Use a biscuit cutter or a glass to cut the dough into circles.
8. Place the circles onto the prepared baking sheet and brush the tops with the beaten egg.
9. Bake the scones for 15-20 minutes, or until they are golden brown and cooked through.
10. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 scones.
Nutritional information:
Each scone contains approximately 220 calories, 11g fat, 26g carbohydrates, 3g protein, and 1g fiber.
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Margarine can be used in place of butter.
- Soy milk or almond milk can be used in place of milk.
Variations:
- Add 1/2 cup of dried fruit, such as raisins or cranberries, to the dough before kneading.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough before kneading.
- Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version of the scones.
Tips and tricks:
- Be sure to use chilled butter to ensure that the scones are flaky and tender.
- Do not overwork the dough or the scones will be tough.
- Brushing the tops of the scones with beaten egg will give them a shiny, golden brown finish.
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 5-10 minutes, or until they are warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle the scones with a little extra Cream of Wheat before baking for a crunchy topping.
Pairings:
Serve the scones with a cup of 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 little more milk.
- If the scones are too tough, you may have overworked the dough.
Food safety advice:
Be sure to wash your hands and all equipment thoroughly before preparing the scones.
Food history:
Scones originated in Scotland and are traditionally served with tea.
Flavor profiles:
Cream of Wheat adds a nutty flavor and a slightly crunchy texture to these scones.
Serving suggestions:
Serve the scones warm or at room temperature.
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