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 dried rose mallow petals
- 1/2 cup fresh blueberries
- 2/3 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) 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 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. Stir in the dried rose mallow petals and fresh blueberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients over the dry ingredients and stir until just combined.
7. Turn the dough out onto a 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 knife to cut the dough into desired shapes.
10. Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 29g
Protein: 4g
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Dried rose mallow petals can be substituted with dried rose petals or hibiscus petals.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Substitute the blueberries with raspberries or blackberries.
- Add a tablespoon of lemon zest to the dough for a citrusy twist.
- Drizzle a simple glaze made with powdered sugar and lemon juice over the scones after baking.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overwork the dough or the scones will become tough.
- Brush the tops of the scones with heavy cream before baking for a golden brown 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 (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh rose mallow petals and blueberries for garnish.
Garnishes:
Fresh rose mallow petals and blueberries
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
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, add a tablespoon of heavy cream to the dough before rolling it out.
Food safety advice:
Make sure to wash the fresh blueberries before using them in the recipe.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They became popular in England in the 19th century and are now enjoyed all over the world.
Flavor profiles:
The scones have a buttery and slightly sweet flavor with floral notes from the rose mallow petals.
Serving suggestions:
Serve the scones warm with butter, jam, or honey.
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