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 cut into small pieces
- 1/2 cup dried Eastern teaberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- 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, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried Eastern teaberries.
5. In a separate bowl, whisk together the heavy cream, 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 until it comes together.
8. Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
9. Place the wedges onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 310
Fat: 17g
Saturated Fat: 10g
Cholesterol: 74mg
Sodium: 280mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Dried Eastern teaberries can be substituted with dried cranberries or dried cherries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for added texture.
- Drizzle a glaze made with powdered sugar and milk over the cooled scones for added sweetness.
Tips and tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure a flaky texture.
- Do not overwork the dough, as this can result in tough scones.
- Serve the scones warm with butter, jam, or honey.
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 heated through.
Presentation ideas:
Serve the scones on a decorative plate or platter with fresh berries and a sprig of mint for added color.
Garnishes:
Garnish the scones with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the scones with a cup of hot tea or coffee for a classic pairing.
Suggested side dishes:
Serve the scones with a side of fresh fruit or a small salad for a light breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream until it comes together.
- If the scones are too dense, make sure not to overwork the dough and handle it gently.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food to prevent the spread of bacteria.
Food history:
Eastern teaberries, also known as wintergreen berries, are native to North America and were used by Native Americans for medicinal purposes. They have a sweet, minty flavor and are often used in baking.
Flavor profiles:
The scones have a buttery, flaky texture with a sweet and slightly tangy flavor from the dried Eastern teaberries.
Serving suggestions:
Serve the scones for breakfast, brunch, or as a snack with a cup of hot tea or coffee.
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