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 sea buckthorn puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the sea buckthorn puree, heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and knead gently until it comes together.
7. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
8. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
9. 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:
Preheat the oven to 400°F (200°C)
Serving size:
Makes 8 scones
Nutritional information:
Per serving:
Calories: 280
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 300mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 9g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Heavy cream can be substituted with milk or non-dairy milk.
- Sea buckthorn puree can be substituted with any fruit puree or jam.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough for added texture.
- Substitute the sea buckthorn puree with any other fruit puree or jam for a different flavor.
- Add 1 teaspoon of cinnamon or other spices to the dry ingredients for a spiced scone.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Do not overwork the dough, as this can result in tough scones.
- Brush the scones with heavy cream or egg wash before baking for a shiny finish.
- Serve warm with butter, jam, or honey.
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 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh fruit and a pot of tea.
Garnishes:
Garnish with fresh berries, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad for a light breakfast or brunch.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk or cream until it comes together.
- If the scones are too dense, make sure not to overwork the dough.
- If the scones are too crumbly, add a bit more liquid to the dough.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling food.
Food history:
Scones originated in Scotland and are traditionally served with tea or coffee.
Flavor profiles:
Sea buckthorn has a tart and tangy flavor, which pairs well with the sweetness of the scone.
Serving suggestions:
Serve warm with butter, jam, or honey.
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