Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mixed berries (raspberries, blueberries, blackberries), fresh or frozen
Special equipment needed:
- Pastry cutter or food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the chilled and cubed butter to the dry ingredients and use a pastry cutter or food processor to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the mixed berries.
7. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 320
Total fat: 17g
Saturated fat: 10g
Cholesterol: 70mg
Sodium: 290mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 14g
Protein: 5g
Substitutions for ingredients:
- For a dairy-free version, use coconut cream instead of heavy cream and vegan butter instead of unsalted butter.
- You can use any type of berries you like or even dried fruit.
Variations:
- Add a tablespoon of lemon zest to the dough for a citrusy twist.
- Drizzle a glaze made with 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 to ensure flakiness.
- Don't overwork the dough or the scones will be tough.
- If using frozen berries, make sure to thaw them first and pat them dry with a paper towel to prevent excess moisture in the dough.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, place the scones on a baking sheet and bake in a preheated 350°F (175°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 fresh berries on the side.
Garnishes:
Dust with powdered sugar or drizzle with glaze.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the scones are too crumbly, try adding a bit more heavy cream to the dough.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of the scones to prevent cross-contamination.
Food history:
Scones originated in Scotland and were traditionally made with oats and griddle-baked. They became popular in England in the 19th century and are now enjoyed all over the world.
Flavor profiles:
The sweet and tart flavors of the mixed berries pair perfectly with the buttery and flaky scone.
Serving suggestions:
Serve warm or at room temperature with butter, jam, or clotted cream.
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