Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup currants
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry cutter or fork
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). 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 to the bowl and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the currants.
5. In a separate bowl, whisk together the milk, 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 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 glass to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until 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: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 29g
Protein: 4g
Sodium: 290mg
Sugar: 9g
Substitutions for ingredients:
- Currants can be substituted with raisins or dried cranberries.
- Milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt.
Variations:
- Add lemon zest or orange zest for a citrus twist.
- Replace the currants with chocolate chips for a sweeter scone.
- Add a teaspoon of cinnamon or pumpkin pie spice for a fall-inspired flavor.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overwork the dough, as this can result in tough scones.
- Brush the tops of the scones with milk 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.
- Scones can also be frozen for up to 3 months. Thaw at room temperature before reheating.
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 a dusting of powdered sugar.
- Arrange the scones on a tiered stand for a fancy presentation.
- Serve with a dollop of whipped cream or clotted cream.
Garnishes:
- Sprinkle with powdered sugar.
- Top with a drizzle of honey or maple syrup.
- Add a dollop of jam or jelly.
Pairings:
- Serve with a cup of tea or coffee.
- Pair with fresh fruit or yogurt for a light breakfast.
Suggested side dishes:
- Serve with scrambled eggs or omelettes for a heartier breakfast.
- Serve with soup or salad for a light lunch.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the scones are too crumbly, try adding a bit more butter to the dough.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the recipe.
- Use pasteurized milk and eggs to reduce the risk of foodborne illness.
- Store the scones properly to prevent spoilage.
Food history:
- Spotted Dick is a traditional British pudding made with suet and dried fruit.
- Scones originated in Scotland and are a popular tea-time treat in the UK.
Flavor profiles:
- Spotted Dick Scones are sweet and buttery with a hint of fruitiness from the currants.
Serving suggestions:
- Serve warm or at room temperature with your favorite toppings and beverages.
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Region: British