Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground sassafras
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry blender or food processor
- 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, salt, and ground sassafras.
3. Using a pastry blender or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
10. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-18 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 8 scones
Nutritional information:
- Calories: 330
- Fat: 19g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
- Sugar: 12g
Substitutions for ingredients:
- Ground sassafras can be substituted with ground cinnamon or nutmeg.
- Dried cranberries can be substituted with raisins, chopped dried apricots, or chopped nuts.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/2 cup chopped nuts to the dough.
- Substitute the dried cranberries with chopped fresh or frozen berries.
- Add 1 tablespoon grated orange zest to the dough.
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 be tough.
- Brush 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 the scones, wrap them in foil and heat in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the scones on a platter with a dusting of powdered sugar.
- Arrange the scones on a tiered cake stand for an elegant presentation.
Garnishes:
- Dust the scones with powdered sugar or cinnamon sugar.
- Serve with a dollop of whipped cream or clotted cream.
Pairings:
- Serve the scones with a cup of hot tea or coffee.
- Pair with a fruit salad or yogurt for a light breakfast or snack.
Suggested side dishes:
- Serve with a side of fresh fruit or a green salad.
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 patting it into a circle.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Use pasteurized eggs to avoid the risk of foodborne illness.
Food history:
- Sassafras is a plant native to North America that has been used for centuries by Native Americans for medicinal and culinary purposes.
Flavor profiles:
- The sassafras adds a warm, spicy flavor to the scones, while the cranberries provide a tart sweetness.
Serving suggestions:
- Serve the scones warm or at room temperature with butter or jam.
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