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 heavy cream
- 1 large egg
- 1/2 cup lingonberries (fresh or frozen)
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. Using a pastry cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream and egg.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the lingonberries.
7. Turn the dough out onto a floured surface and knead a few times until it comes together.
8. Roll the dough out into a circle about 1 inch thick.
9. Cut the dough into 8 wedges with a biscuit cutter or knife.
10. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
11. Allow the scones to cool for a few minutes before serving.
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 per serving: 285
Total fat: 16g
Saturated fat: 10g
Cholesterol: 71mg
Sodium: 315mg
Total carbohydrates: 31g
Dietary fiber: 1g
Total sugars: 7g
Protein: 4g
Substitutions for ingredients:
- Lingonberries: cranberries or blueberries can be used as a substitute.
Variations:
- Lemon Lingonberry Scones: add the zest of one lemon to the dry ingredients and substitute the heavy cream with buttermilk.
- Almond Lingonberry Scones: add 1/2 cup of sliced almonds to the dry ingredients.
- Chocolate Chip Lingonberry Scones: substitute the lingonberries with 1/2 cup of chocolate chips.
Tips and Tricks:
- Use cold butter and cream for the best texture.
- Do not overmix the dough or the scones will be tough.
- If using frozen lingonberries, do not thaw them before adding to the dough.
Storage Instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat, place the scones in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
- Serve the scones on a platter with lingonberry jam and whipped cream.
Garnishes:
- Sprinkle the scones with powdered sugar or drizzle with a glaze made from powdered sugar and milk.
Pairings:
- Lingonberry Scones pair well with a cup of hot tea or coffee.
Suggested Side Dishes:
- Serve the scones with fresh fruit or a side salad for a light breakfast or brunch.
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, try adding a bit more heavy cream to the dough.
Food Safety Advice:
- Make sure to wash the lingonberries before using them in the recipe.
Food History:
- Lingonberries are a popular ingredient in Scandinavian cuisine, often used in jams, sauces, and baked goods.
Flavor Profiles:
- Lingonberries have a tart and slightly sweet flavor that pairs well with the buttery scone dough.
Serving Suggestions:
- Serve the scones warm with lingonberry jam and whipped cream for a delicious breakfast or brunch treat.
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Region: Swedish