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 Saskatoon berries, fresh or frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large 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 two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the Saskatoon berries to the mixture and gently stir to combine.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle that is about 1 inch thick. Cut the circle into 8 wedges.
9. Place the wedges onto the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 8 scones
Nutritional information:
- Calories per serving: 280
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 320mg
- Total carbohydrate: 29g
- Dietary fiber: 1g
- Sugars: 7g
- Protein: 4g
Substitutions for ingredients:
- Saskatoon berries can be substituted with blueberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/4 cup chopped nuts, such as pecans or almonds, to the dough for added texture.
- Drizzle a glaze made of powdered sugar and milk over the cooled scones for added sweetness.
Tips and tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure flaky scones.
- Do not overmix the dough or the scones will be tough.
- If using frozen Saskatoon berries, do not thaw them before adding them to the dough.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 2 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:
- Serve the scones on a platter with fresh berries and whipped cream.
Garnishes:
- Dust the scones with powdered sugar before serving.
Pairings:
- Serve the scones with a hot cup of 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 kneading.
Food safety advice:
- Make sure to wash the Saskatoon berries before using them in the recipe.
Food history:
- Saskatoon berries are native to North America and have been used by Indigenous peoples for centuries.
Flavor profiles:
- The Saskatoon berries add a sweet and slightly tart flavor to the scones.
Serving suggestions:
- Serve the scones warm with butter and jam.
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Region: Canadian