Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/2 cup dried cranberries
- 1 cup crumbled Wensleydale cheese
- 1/2 cup milk
- 1 large egg, beaten
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. Add the chilled butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries and crumbled Wensleydale cheese.
5. In a separate bowl, whisk together the milk and beaten egg.
6. Add the milk mixture 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 (2.5 cm) thickness and use a biscuit cutter or glass to cut out scones.
9. Place the scones on the prepared baking sheet and brush the tops with a little extra milk.
10. Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories: 250
Fat: 11g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 360mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 7g
Protein: 8g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Wensleydale cheese can be substituted with any crumbly cheese such as feta or goat cheese.
Variations:
- Add chopped nuts such as walnuts or pecans for extra crunch.
- Substitute the dried fruit with fresh fruit such as blueberries or raspberries.
- Add a teaspoon of dried herbs such as thyme or rosemary for a savory twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the dry ingredients to ensure a flaky texture.
- Don't overwork the dough or the scones will become tough.
- Brushing the tops of the scones with milk before baking will give them a golden brown color.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a 350°F (180°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the scones on a platter with a dollop of whipped cream or butter.
Garnishes:
Sprinkle a little extra Wensleydale cheese on top of the scones before baking for a cheesy crust.
Pairings:
Serve the scones with a cup of tea or coffee for a delicious breakfast or afternoon snack.
Suggested side dishes:
Pair the scones with a fresh fruit salad or a side of bacon for a hearty breakfast.
Troubleshooting advice:
- If the dough is too dry, add a little extra milk until it comes together.
- If the scones are too crumbly, add a little extra butter to the dough.
Food safety advice:
Make sure to store the scones in an airtight container to prevent them from going stale.
Food history:
Wensleydale cheese is a cheese that originated in the town of Wensleydale in North Yorkshire, England. It is a crumbly cheese that is often flavored with fruit such as cranberries or apricots.
Flavor profiles:
The Wensleydale cheese and cranberry scones have a sweet and savory flavor profile with a crumbly texture.
Serving suggestions:
Serve the scones warm with a cup of tea or coffee for a delicious breakfast or afternoon snack.
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Region: British