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 fresh red huckleberries
- 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 sharp knife
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, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled and 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. Gently fold in the fresh red huckleberries.
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. Use a rolling pin to roll the dough out to about 1 inch thickness.
9. Use a biscuit cutter or sharp knife to cut the dough into rounds or triangles.
10. 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:
Preheat oven to 400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 290mg
Total carbohydrates: 27g
Dietary fiber: 1g
Total sugars: 7g
Protein: 4g
Substitutions for ingredients:
- Red huckleberries can be substituted with 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.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add chopped nuts or dried fruit for extra texture.
Tips and tricks:
- Keep the butter and heavy cream cold to ensure a flaky texture.
- Don't overwork the dough, as this can result in tough scones.
- Brush the tops of the scones with heavy cream or egg wash before baking for a shiny finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh red huckleberries and a dusting of powdered sugar.
Garnishes:
Garnish with a dollop of whipped cream or a drizzle of honey.
Pairings:
Pair with a hot cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a splash of heavy cream or milk.
- If the scones are too dense, make sure not to overwork the dough.
Food safety advice:
Make sure to wash the red huckleberries thoroughly before using.
Food history:
Scones originated in Scotland and are a popular breakfast pastry in the United Kingdom.
Flavor profiles:
The red huckleberries add a sweet and tart flavor to the scones, while the buttery pastry provides a rich and flaky texture.
Serving suggestions:
Serve the scones warm with a pat of butter or jam.
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