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 emu berries, fresh or frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
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, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the emu berries.
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 floured surface and knead gently until it comes together.
8. Use a rolling pin to roll the dough out to about 1-inch thickness.
9. Use a biscuit cutter or a glass to cut out scones and place them on the prepared baking sheet.
10. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C)
Serving size:
This recipe makes 8-10 scones.
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 28g
Protein: 4g
Fiber: 1g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of berry instead of emu berries.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Add lemon zest or orange zest to the dough for a citrusy flavor.
- Sprinkle coarse sugar on top of the scones before baking for a crunchy texture.
- Add chopped nuts, such as almonds or pecans, to the dough for extra crunch.
Tips and tricks:
- Make sure your butter is cold when you cut it into the flour mixture. This will help create a flaky texture.
- Don't overwork the dough or the scones will be tough.
- If using frozen berries, make sure to thaw them and drain any excess liquid 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 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too crumbly, you may have overworked the dough. Try handling it less next time.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or berries to prevent the spread of bacteria.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They became popular in England in the 19th century and are now a popular breakfast or tea-time treat around the world.
Flavor profiles:
The emu berries add a slightly tart and sweet flavor to the scones, which are buttery and flaky.
Serving suggestions:
Serve the scones warm with butter and jam or honey.
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