Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup hawthorn berries, chopped
- 1/2 cup buttermilk
- 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, oats, sugar, baking powder, baking soda, and salt.
3. Add the cold butter to the dry ingredients and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. Stir in the chopped hawthorn berries.
5. In a separate bowl, whisk together the buttermilk, 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 it gently a few times until it comes together.
8. Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
9. Cut the circle into 8 wedges and transfer them to the prepared baking sheet, leaving a few inches of space between each scone.
10. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. 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: 15 minutes
- Cooking time: 18-20 minutes
- Total time: 35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 8 scones
Nutritional information:
- Calories: 290
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
Substitutions for ingredients:
- Hawthorn berries can be substituted with dried cranberries, raisins, or chopped dried apricots.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough for added crunch.
- Replace the hawthorn berries with fresh or frozen blueberries for a classic blueberry scone.
- Add 1 teaspoon of cinnamon to the dry ingredients for a warm and spicy flavor.
Tips and tricks:
- Be sure to use cold butter for the best texture in the scones.
- Don't overwork the dough or the scones will be tough.
- Brush the scones with a little bit of milk or cream before baking for a golden brown crust.
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 and a sprig of fresh hawthorn berries.
Garnishes:
- Fresh hawthorn berries
- Powdered sugar
Pairings:
- Tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough is too dry, add a little bit more buttermilk until it comes together.
- If the scones are too crumbly, try adding a little bit more butter to the dough.
Food safety advice:
- Be sure to wash the hawthorn berries thoroughly before using them in the recipe.
Food history:
- Hawthorn berries have been used in traditional medicine for centuries and are believed to have a variety of health benefits.
Flavor profiles:
- The hawthorn berries add a slightly tart and fruity flavor to the scones, while the oats give them a nutty and hearty texture.
Serving suggestions:
- Serve the scones warm with a dollop of whipped cream or butter for a delicious breakfast or snack.
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Region: British