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 cut into small pieces
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon grated orange zest
- 1 tablespoon fresh myrtle leaves, finely chopped
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, orange zest, and myrtle leaves.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead it gently a few times until it comes together.
7. Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
8. Place the scones on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until they are golden brown.
9. Remove the scones from the oven and let them 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
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 292
Fat: 17g
Carbohydrates: 30g
Protein: 4g
Sodium: 300mg
Sugar: 7g
Substitutions for ingredients:
- You can use regular milk instead of heavy cream, but the scones may not be as rich.
- You can substitute lemon zest for the orange zest if you prefer.
Variations:
- You can add dried cranberries, raisins, or chopped nuts to the dough before baking.
- You can substitute other herbs for the myrtle leaves, such as thyme or rosemary.
Tips and tricks:
- Make sure your butter is cold when you add it to the flour mixture. This will help create a flaky texture.
- Don't overwork the dough or the scones will be tough.
- If you don't have a pastry cutter, you can use two knives to cut the butter into the flour mixture.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, place them in a 350°F (175°C) oven for 5-10 minutes, or until they are warm.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a sprig of fresh myrtle leaves.
Garnishes:
Sprinkle the scones with powdered sugar or drizzle them with a glaze made from powdered sugar and orange juice.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a fruit salad would be a nice complement to the scones.
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 the myrtle leaves thoroughly 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, flaky texture with a hint of orange and a subtle herbal flavor from the myrtle leaves.
Serving suggestions:
Serve the scones warm or at room temperature with butter, jam, or clotted cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A