Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon lime zest
- 1/2 cup fresh raspberries, chopped
Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and lime zest.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the chopped raspberries.
7. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the circle into 8 wedges and transfer them to 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. 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: 15-18 minutes
Total time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 scones.
Nutritional information:
Calories: 260
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Sugar: 7g
Sodium: 290mg
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use lemon zest instead of lime zest.
Variations:
- You can substitute the raspberries for blueberries, blackberries, or strawberries.
- You can add white chocolate chips or chopped nuts to the dough.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Don't overwork the dough, or the scones will be tough.
- Use a sharp knife to cut the dough into wedges.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
- You can also freeze the scones for up to 1 month.
Reheating instructions:
- To reheat the scones, preheat the oven to 350°F (180°C).
- Place the scones on a baking sheet 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.
- Serve the scones with whipped cream or clotted cream.
Pairings:
- Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
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 crumbly, add a little more heavy cream to the dough.
Food safety advice:
- Make sure to wash the raspberries before chopping them.
- Store the scones in an airtight container to prevent contamination.
Food history:
- Scones originated in Scotland in the 1500s and were traditionally made with oats and baked on a griddle.
- The modern version of scones, made with flour and baked in the oven, became popular in England in the 1800s.
Flavor profiles:
- The lime zest adds a bright, citrusy flavor to the scones.
- The raspberries add a sweet, fruity flavor.
Serving suggestions:
- Serve the scones for breakfast, brunch, or afternoon tea.
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