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 dried cranberries
- 1/4 cup Marolo liqueur
- 1/2 cup heavy cream
- 1 large egg
Special Equipment Needed:
- Mixing bowl
- Pastry blender or food processor
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
4. Stir in dried cranberries.
5. In a small bowl, whisk together Marolo liqueur, heavy cream, and egg.
6. Pour the wet mixture into the dry mixture and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Roll the dough out into a circle about 1 inch thick.
9. Cut the dough into 8 wedges and place them on the prepared baking sheet.
10. Bake for 15-20 minutes or until golden brown.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 325
Fat: 17g
Carbohydrates: 38g
Protein: 4g
Sodium: 290mg
Sugar: 12g
Substitutions for ingredients:
- You can substitute dried cranberries with other dried fruits such as raisins or cherries.
- If Marolo liqueur is not available, you can use other fruit liqueurs such as raspberry or blackberry liqueur.
Variations:
- You can add chopped nuts such as pecans or walnuts to the dough.
- You can add orange zest to the dough for a citrusy flavor.
Tips and Tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overwork the dough or the scones will be tough.
- Brush the scones with heavy 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, wrap the scones in aluminum foil and bake in a 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh cranberries or a sprig of mint.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too crumbly, you may have overworked the dough.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the recipe.
Food History:
Scones originated in Scotland in the 16th century and were traditionally made with oats and cooked on a griddle.
Flavor Profiles:
The Marolo liqueur adds a sweet and fruity flavor to the scones, while the dried cranberries provide a tartness.
Serving Suggestions:
Serve the scones warm with a dollop of whipped cream or jam.
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