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 loganberries, 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 dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the loganberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Roll the dough out to about 1 inch thickness and use a biscuit cutter or knife to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
10. 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: 30-33 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 scones.
Nutritional information:
Calories: 250
Fat: 14g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 290mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 7g
Protein: 4g
Substitutions for ingredients:
- Loganberries can be substituted with raspberries, blackberries, or blueberries.
- 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 twist.
- Add chopped nuts, such as almonds or pecans, for some crunch.
- Drizzle a glaze made of powdered sugar and lemon juice over the cooled scones for added sweetness.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overmix the dough, as this can result in tough scones.
- If using frozen loganberries, do not thaw them before adding them to the dough.
- For a flakier texture, chill the dough in the refrigerator for 30 minutes before cutting out the scones.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the scones, place them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a decorative plate or cake stand.
Garnishes:
Dust the scones with powdered sugar or top with a dollop of whipped cream.
Pairings:
Serve the scones with a cup of tea or coffee.
Suggested side dishes:
Serve the scones with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a splash of heavy cream until it comes together.
- If the scones are too crumbly, try adding a bit more butter to the dough.
- If the scones are too tough, make sure not to overmix the dough.
Food safety advice:
Make sure to wash the loganberries before using them in the recipe.
Food history:
Loganberries were first cultivated in California in the late 1800s and are a cross between a blackberry and a raspberry.
Flavor profiles:
Loganberries have a sweet and tart flavor, similar to raspberries.
Serving suggestions:
Serve the scones warm or at room temperature.
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