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 cubed
- 1/2 cup fresh hackberries, washed and dried
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry cutter or two knives
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. Gently fold in the hackberries.
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 floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Allow the scones to cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories: 315
Fat: 18g
Carbohydrates: 34g
Protein: 4g
Sodium: 300mg
Sugar: 9g
Substitutions for ingredients:
- You can use frozen hackberries instead of fresh ones.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can substitute the unsalted butter with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add a tablespoon of lemon zest for a citrusy twist.
- Replace the hackberries with blueberries, raspberries, or blackberries.
- Add a teaspoon of cinnamon for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is cold and cubed to achieve a flaky texture.
- Don't overwork the dough, or the scones will be tough.
- Brush the scones with a little heavy cream before baking for a golden brown crust.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 2 days.
- You can also freeze the scones for up to 3 months. Thaw at room temperature before reheating.
Reheating instructions:
- To reheat the scones, preheat the oven to 350°F and bake for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the scones on a platter with a dusting of powdered sugar.
- Arrange the scones on a tiered cake stand for an elegant presentation.
Garnishes:
- Dust the scones with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Pairings:
- Serve the scones with a cup of hot tea or coffee.
- Spread some butter or jam on the scones for extra flavor.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
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.
Food safety advice:
- Wash the hackberries thoroughly before using.
- Make sure the scones are cooked all the way through before serving.
Food history:
- Scones originated in Scotland and were traditionally made with oats and baked on a griddle.
Flavor profiles:
- These hackberry scones are sweet and buttery with a slightly tart flavor from the hackberries.
Serving suggestions:
- Serve the scones warm with a dollop of whipped cream or clotted cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A