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 red elderberries, washed and dried
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold 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. Gently fold in the red elderberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Roll the dough out to about 1 inch thickness and use a biscuit cutter or knife to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 28g
Protein: 4g
Fiber: 1g
Sugar: 7g
Substitutions for ingredients:
- Red elderberries can be substituted with other berries such as blueberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add lemon zest or orange zest for a citrusy twist.
- Add chopped nuts such as almonds or pecans for added texture.
Tips and tricks:
- Make sure the butter is cold to ensure flaky scones.
- Do not overwork the dough to prevent tough scones.
- Brush the tops of the scones with egg wash or cream for a shiny finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the scones in a preheated oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the scones with fresh berries or whipped cream.
Pairings:
Pair the scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve the scones with a side of fresh fruit 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 dense, make sure not to overwork the dough.
Food safety advice:
Make sure to wash the red elderberries thoroughly before using.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle.
Flavor profiles:
The scones have a buttery and slightly sweet flavor with bursts of tartness from the red elderberries.
Serving suggestions:
Serve the scones warm with a dollop of butter or jam.
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