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 tayberries, fresh or frozen
- 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, and salt.
3. Using a pastry blender or food processor, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Add the tayberries to the mixture and gently fold them in.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
9. Place the wedges onto the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 315
Fat: 18g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Any other type of berry can be used in place of tayberries.
- Half-and-half or milk can be used in place of heavy cream.
Variations:
- Add a tablespoon of lemon zest to the dough for a citrusy twist.
- Drizzle a simple glaze made of powdered sugar and lemon juice over the cooled scones.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overmix the dough or the scones will become tough.
- If using frozen tayberries, do not thaw them before adding them to the dough.
Storage instructions:
Store the cooled 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 (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.
Garnishes:
- Fresh tayberries
- Whipped cream
Pairings:
- Tea or coffee
- Fresh fruit
Suggested side dishes:
- Clotted cream
- Lemon curd
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 baking.
Food safety advice:
- Make sure to wash the tayberries before using them in the recipe.
- Store the scones in an airtight container to prevent spoilage.
Food history:
Tayberries were first developed in Scotland in the 1970s by crossing raspberries and blackberries.
Flavor profiles:
The tayberries add a sweet and slightly tart flavor to the scones.
Serving suggestions:
Serve the scones warm with a dollop of clotted cream and a spoonful of lemon curd.
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