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 pashmak (Persian cotton candy)
- 1/2 cup heavy cream
- 1 large egg
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
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, combine 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. Add the pashmak to the mixture and stir until evenly distributed.
5. In a separate bowl, whisk together the heavy cream and egg until well combined.
6. Add the cream mixture to the dry ingredients and stir until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Roll the dough out to a thickness of about 1 inch and cut into desired shapes using a biscuit cutter or knife.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until lightly golden brown.
10. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring 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: 280
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 350mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 9g
Protein: 4g
Substitutions for ingredients:
- Pashmak can be substituted with any other type of candy or chocolate chips.
- Heavy cream can be substituted with whole milk or half-and-half.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle melted chocolate or caramel sauce over the top of the scones for a decadent finish.
Tips and tricks:
- Use cold butter and cream for best results.
- Do not overmix the dough, as this will result in tough scones.
- Brush the tops of the scones with a little extra cream or egg wash before baking for a shiny finish.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the scones on a platter or cake stand with a dusting of powdered sugar and a few pieces of pashmak on top.
Garnishes:
Garnish with fresh berries or whipped cream for added color and flavor.
Pairings:
Serve with a hot cup of tea or coffee for a classic afternoon treat.
Suggested side dishes:
Serve with fresh fruit or a side salad for a light and refreshing meal.
Troubleshooting advice:
- If the dough is too dry, add a little more cream or milk.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store leftovers properly to prevent spoilage.
Food history:
Scones originated in Scotland and are a popular tea-time treat in many countries around the world.
Flavor profiles:
These scones have a buttery, slightly sweet flavor with a hint of cotton candy.
Serving suggestions:
Serve warm or at room temperature with your favorite tea or coffee.
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Region: Iranian