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 fresh red mulberries, washed and dried
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry blender or two knives
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or round cookie cutter
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 cold butter cubes to the dry ingredients and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the red mulberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry mixture and stir until just combined.
7. Turn the dough out onto a 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 round cookie cutter to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown.
10. Remove from the oven and let 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: 15-20 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: 6g
Substitutions for ingredients:
- Red mulberries can be substituted with other types of berries such as raspberries or strawberries.
- Heavy cream can be substituted with half-and-half or whole milk.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt accordingly.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Substitute some of the flour with almond flour for a nutty flavor.
- Drizzle a glaze made with powdered sugar and lemon juice over the cooled scones for added sweetness.
Tips and tricks:
- Use cold butter for the best texture and flakiness in the scones.
- Don't overwork the dough or the scones will be tough.
- If the dough is too sticky, add a little more flour until it comes together.
- Serve the scones warm with butter and jam for a delicious breakfast or snack.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, place them in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the scones on a platter and sprinkle with powdered sugar for a pretty presentation.
Garnishes:
Sprinkle the scones with additional fresh berries or chopped nuts for added texture and flavor.
Pairings:
Serve the scones with a hot cup of tea or coffee for a cozy breakfast or snack.
Suggested side dishes:
Pair the scones with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the scones are too dry, add a little more heavy cream to the dough.
- If the scones are too wet, add a little more flour to the dough.
- If the scones are not rising properly, make sure your baking powder is fresh.
Food safety advice:
Make sure to wash the red mulberries thoroughly before using them in the recipe.
Food history:
Scones originated in Scotland and are a popular breakfast and tea-time treat in the United Kingdom.
Flavor profiles:
The scones have a buttery and slightly sweet flavor with bursts of tartness from the red mulberries.
Serving suggestions:
Serve the scones warm with butter and jam for a delicious breakfast or snack.
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