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 fresh fox grapes, washed and stemmed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry blender or two knives
- Mixing bowl
- Whisk
- Rolling pin
- Biscuit cutter
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. Using a pastry blender or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the fox grapes to the mixture and gently toss to coat.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients 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 about 1/2 inch thickness and cut into rounds using a biscuit cutter.
9. Place the rounds onto the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
10. Remove from the oven and allow to cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 240
Fat: 13g
Carbohydrates: 28g
Protein: 4g
Sodium: 290mg
Sugar: 7g
Substitutions for ingredients:
- Fox grapes can be substituted with any other type of grape or berry.
- Heavy cream can be substituted with half-and-half or whole milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt accordingly.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the dough.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add 1 teaspoon of cinnamon or other spices to the dry ingredients for a spiced version.
Tips and tricks:
- Make sure the butter is cold and cut into small pieces for the best texture.
- Do not overwork the dough or the scones will become tough.
- Brush the tops of the scones with a little heavy cream or egg wash for a shiny finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the scones in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a few fresh grapes or berries on top.
Garnishes:
Dust with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Pairings:
Serve with a cup of tea or coffee for a classic pairing.
Suggested side dishes:
Serve with fresh fruit or a side salad for a light breakfast or snack.
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too tough, you may have overworked the dough or baked them for too long.
Food safety advice:
Make sure to wash the grapes thoroughly before using them in the recipe.
Food history:
Scones originated in Scotland and are a traditional part of afternoon tea.
Flavor profiles:
The scones are buttery and slightly sweet with bursts of juicy grape flavor.
Serving suggestions:
Serve the scones warm or at room temperature with a dollop of whipped cream or jam.
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