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 cut into small pieces
- 1/2 cup fresh thimbleberries, mashed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
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). 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 mashed thimbleberries, heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
8. Place the wedges onto the prepared baking sheet and bake for 18-20 minutes, or until 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: 18-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 310mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- Thimbleberries can be substituted with raspberries or blackberries.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/2 cup chopped nuts or chocolate chips to the dough for added texture and flavor.
- Substitute the vanilla extract with almond extract for a different flavor profile.
Tips and tricks:
- Use cold butter to ensure a flaky texture in the scones.
- Do not overwork the dough, as this can result in tough scones.
- Brush the tops of the scones with heavy cream or an 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.
Reheating instructions:
Reheat the scones in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh thimbleberries and a dusting of powdered sugar.
Garnishes:
Fresh thimbleberries, powdered sugar, or whipped cream.
Pairings:
Serve the scones with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit, yogurt, or a side salad.
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:
- Wash the thimbleberries thoroughly before mashing and using in the recipe.
- Store the scones in an airtight container to prevent contamination.
Food history:
Thimbleberries are a type of wild raspberry that grows in the Pacific Northwest region of the United States. They are known for their sweet, tart flavor and delicate texture.
Flavor profiles:
The thimbleberries add a sweet-tart flavor to the scones, while the butter and heavy cream provide richness and a flaky texture.
Serving suggestions:
Serve the scones warm or at room temperature with a cup of tea or coffee for a delicious breakfast or snack.
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