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, chilled and cubed
- 1/2 cup crowberries, fresh or frozen
- 1/2 cup walnuts, chopped
- 2/3 cup heavy cream
- 1 large egg
Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled and cubed butter to the dry ingredients. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the crowberries and chopped walnuts.
5. In a small bowl, whisk together the heavy cream and egg.
6. Add the cream mixture to the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Roll the dough out to a 1-inch thickness and cut into 8 wedges.
9. Place the wedges onto the prepared baking sheet and brush the tops with additional heavy cream.
10. Bake for 18-20 minutes or until golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 380
Fat: 23g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 350mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 10g
Protein: 6g
Substitutions for ingredients:
- Crowberries can be substituted with blueberries or raspberries.
- Walnuts can be substituted with pecans or almonds.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1 teaspoon of lemon zest for a citrusy twist.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add 1/4 cup of white chocolate chips for a sweeter scone.
Tips and tricks:
- Use cold butter for flakier scones.
- Do not overwork the dough to prevent tough scones.
- Brushing the tops with heavy cream before baking will give the scones a golden brown color.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the scones in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh crowberries and walnuts for garnish.
Garnishes:
Fresh crowberries and chopped walnuts.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
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 tough, it may be due to overworking the dough or not using cold butter.
Food safety advice:
Make sure to wash the crowberries thoroughly before using.
Food history:
Crowberries are a type of berry that grows in cold climates, such as Alaska and Canada. They are often used in traditional Inuit cuisine.
Flavor profiles:
The scones have a slightly tart and sweet flavor from the crowberries and a nutty flavor from the walnuts.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or butter.
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