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 cranberries
- 1/2 cup succade
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry blender or food processor
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F 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 blender or food processor, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and succade.
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 floured surface and knead gently until it comes together.
8. Roll the dough out into a circle about 1 inch thick.
9. Cut the circle into 8 wedges and place them on the prepared baking sheet.
10. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
5. Temperature:
400°F
Serving size:
8 scones
Nutritional information:
Calories: 360
Fat: 19g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 280mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 16g
Protein: 4g
Substitutions for ingredients:
- Dried cherries or raisins can be substituted for the dried cranberries.
- Candied orange peel can be substituted for the succade.
- Half-and-half or whole milk can be substituted for the heavy cream.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Replace the succade with chopped crystallized ginger for a spicy twist.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a fall-inspired flavor.
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 tops of the scones with heavy cream or melted butter 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 the scones, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle the scones with coarse sugar before baking for a crunchy topping.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a splash of heavy cream 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 utensils before and after handling food.
Food history:
Scones originated in Scotland and were traditionally made with oats and baked on a griddle. They became popular in England in the 19th century and are now a staple of afternoon tea.
Flavor profiles:
The succade and cranberries add a sweet and tangy flavor to the buttery scones.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or jam.
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