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, chilled and cubed
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried plums (prunes)
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
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) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the chilled and cubed butter to the flour mixture and use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped walnuts and dried plums until evenly distributed.
5. In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together into a ball.
8. Pat the dough out into a circle about 1 inch (2.5 cm) thick and cut it into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 362
Fat: 22g
Carbohydrates: 36g
Protein: 6g
Fiber: 2g
Sugar: 11g
Substitutions for ingredients:
- Chopped pecans or almonds can be used instead of walnuts.
- Dried cranberries or raisins can be used instead of dried plums.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Replace the heavy cream with buttermilk for a tangier flavor.
- Add 1/2 cup of white chocolate chips to the dough for a sweeter version.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture to ensure flakiness.
- Do not overwork the dough or the scones will be tough.
- Brush the scones with a little 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:
Reheat the scones in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- A dollop of whipped cream or clotted cream
- A drizzle of honey or maple syrup
- Fresh fruit, such as sliced plums or berries
Pairings:
- Hot tea or coffee
- Fresh fruit juice or smoothie
- Yogurt or cottage cheese
Suggested side dishes:
- Scrambled eggs or omelette
- Bacon or sausage
- Fresh fruit salad
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too crumbly, try adding a little more butter to the dough.
- If the scones are too tough, you may have overworked the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the scones in an airtight container to prevent contamination.
Food history:
Scones originated in Scotland and were traditionally made with oats and baked on a griddle. They became popular in England in the 19th century and are now enjoyed all over the world.
Flavor profiles:
The combination of sweet dried plums and nutty walnuts gives these scones a rich, earthy flavor with a hint of sweetness.
Serving suggestions:
Serve these scones for breakfast or brunch, or as a sweet snack with tea or coffee.
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