Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup teaberry candies, chopped
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
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. Add the cold butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped teaberry candies.
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 and cut into 8 wedges.
9. Place the scones onto the prepared baking sheet and bake for 15-18 minutes or until lightly golden brown.
10. 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:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories per serving: 340
Total fat: 18g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 310mg
Total carbohydrates: 41g
Dietary fiber: 1g
Sugars: 16g
Protein: 4g
Substitutions for ingredients:
- Teaberry candies can be substituted with any other hard candy of your choice.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle a simple glaze made of powdered sugar and milk over the cooled scones for added sweetness.
Tips and tricks:
- Make sure the butter is cold and cut into small pieces to ensure a flaky texture.
- Do not overwork the dough or the scones will become tough.
- Use a sharp knife to cut the scones to prevent them from losing their shape.
Storage instructions:
- Store the cooled scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the scones in foil and place in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the scones on a decorative plate with a side of clotted cream and jam for an elegant presentation.
Garnishes:
- Dust the scones with powdered sugar for a simple and classic garnish.
Pairings:
- Serve the scones with a hot cup of tea or coffee for a comforting breakfast or afternoon snack.
Suggested side dishes:
- Fresh fruit or a side salad would pair well with these scones for a balanced breakfast or brunch.
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 tough, make sure to handle the dough gently and do not overwork it.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before beginning to prevent any contamination.
Food history:
- Teaberry candies were first created in the early 1900s and were popularized in the United States during the 1950s.
Flavor profiles:
- These scones have a sweet and slightly floral flavor from the teaberry candies, with a buttery and flaky texture.
Serving suggestions:
- These scones are perfect for a cozy breakfast or afternoon tea with friends.
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