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 honeyberries, 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
- Biscuit cutter or knife
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 cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the honeyberries.
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 a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Use a biscuit cutter or knife to cut the dough into 8 wedges.
10. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
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
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 320mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- Honeyberries can be substituted with blueberries, raspberries, or blackberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add lemon zest or orange zest to the dough for a citrusy flavor.
- Substitute some of the flour with almond flour for a nutty flavor.
- Add chopped nuts or chocolate chips to the dough for extra texture and flavor.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overmix the dough or the scones will be tough.
- If using frozen honeyberries, do not thaw them before adding them to the dough.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the scones, place them in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter or cake stand with a dusting of powdered sugar.
Garnishes:
Garnish the scones with fresh honeyberries or a dollop of whipped cream.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve the scones with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the scones are too tough, you may have overmixed the dough.
Food safety advice:
Make sure to wash the honeyberries before using them in the recipe.
Food history:
Scones originated in Scotland and are a popular breakfast pastry in the United Kingdom.
Flavor profiles:
The scones have a buttery and slightly sweet flavor with bursts of tartness from the honeyberries.
Serving suggestions:
Serve the scones warm or at room temperature with a spread of butter or jam.
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