High Altitude Scones

Mountain Baking: High Altitude Scones Recipe

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Baking at high altitudes can be tough. This is because of drier flour and lower air pressure. But don’t worry, we’ve got the perfect high altitude scones recipe. It will make your baking an exciting mountain adventure!

This scone recipe uses an egg and sour cream. These ingredients help with texture and moistness. We also add lemon and berries for a tasty twist.

First, you’ll need these ingredients: 2 cups of all-purpose flour (less might be needed), ½ cup of sugar, ½ tablespoon of baking powder, a pinch of salt, ½ cup of cold unsalted butter, 1 egg, ½ cup of sour cream, 1 ½ teaspoons of vanilla extract, 1 tablespoon of lemon zest, 1 heaping cup of mixed berries, and some coarse sugar for sprinkling.

At higher altitudes, set aside ¼-1/2 cup of flour to start. This helps with the drier flour issue. If the dough is too sticky, just add the reserved flour bit by bit until it’s just right.

Now, preheat your oven to 400°F (200°C). Then, you’re ready to bake these delicious scones. They usually bake for about 18 minutes, or until golden brown.

At sea level, you’d use 2 cups of flour and 1 tablespoon of baking powder. Adapting the baking to your altitude ensures perfect scones.

Whether you’re a mountain dweller or just love a kitchen challenge, these scones will impress. Use our recipe and tips, and you’ll bake delightful scones to enjoy with others.

For full steps on baking these high altitude scones, click here.

Ingredients and Instructions for High Altitude Scones

Want to bake delicious high altitude scones? Here’s how to make these tasty treats. They’ll surely satisfy your sweet tooth.

Ingredients:

  • 2 cups of all-purpose flour (although you may not need the full amount)
  • 1/2 cup of sugar
  • 1/2 tablespoon of baking powder
  • A pinch of salt
  • 1/2 cup of cold unsalted butter
  • 1 egg
  • 1/2 cup of sour cream
  • 1 1/2 teaspoons of vanilla extract
  • 1 tablespoon of lemon zest
  • 1 heaping cup of mixed berries
  • Coarse sugar for sprinkling

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt.
  3. Add the cold unsalted butter to the dry ingredients. Use a pastry cutter or your fingers until it looks like coarse crumbs.
  4. In a separate small bowl, whisk together the egg, sour cream, vanilla extract, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Gently mix until just combined.
  6. Be careful not to overmix the dough when folding in the mixed berries.
  7. On a lightly floured surface, pat the dough into a circle about 1 inch thick.
  8. Use a sharp knife or biscuit cutter to cut the dough into 8 wedges.
  9. Place the scones on the baking sheet, leaving some space between them.
  10. Sprinkle the scones with coarse sugar for added crunch.
  11. Bake for 20-25 minutes or until they turn golden brown.
  12. After baking, let them cool on a wire rack for a few minutes.
  13. Enjoy these warm, melt-in-your-mouth scones with tea or coffee.

Nutritional Information (per scone)
Calories 220
Total Fat 9g
Saturated Fat 5g
Cholesterol 39mg
Sodium 170mg
Total Carbohydrate 31g
Dietary Fiber 1g
Total Sugars 14g
Protein 3g

These scones are full of flavour, with juicy berries making them extra delicious. The buttery, crumbly texture alongside the sweet tartness of the fruit is perfect. They’re great for both seasoned bakers and beginners. They’re sure to impress anyone.

Tips for High Altitude Baking

Baking at high altitudes brings unique challenges. Changes in air pressure and moisture affect the process. Yet, with careful adjustments, you can bake delicious goods even at high altitudes.

1. Adjust Oven Temperature and Baking Time

At high altitudes, raise the oven temperature by 15 to 25°F. For chocolate or delicate cakes, pick the lower increase. This stops them from drying. Also, cut the baking time by 5-8 minutes per half an hour. This accounts for the quicker baking at raised temperatures.

2. Modify Sugar and Liquid Amounts

At high altitudes, liquids evaporate faster. To deal with this, cut sugar by 1 tablespoon per cup. Increase liquid by 1 to 2 tablespoons at 3,000 feet and add an extra 1 1/2 teaspoons for every extra 1,000 feet. This keeps the moisture and consistency right in your bakes.

3. Adjust Flour and Leavening Agents

In drier high altitudes, you might not need all the flour. Set some flour aside and add only if the dough is too sticky. Add one more tablespoon of flour for every 1,500 feet over 3,500 feet. Also, adjust leavening agents like baking powder and soda for proper rise.

4. Tips for Baking Cookies

For cookies, increase oven temperature by 15 to 25°F for quicker baking. Reduce baking time by 5-8 minutes every half an hour to keep them from becoming too crispy. Cut the sugar in cookie recipes and adjust liquid and leavens for the right texture.

5. Other Considerations

For cakes, adding extra eggs can improve texture by increasing the liquid. In crackers and pie crusts, extra water helps the dough form. When frying doughs at high altitudes, reduce the frying temperature by 3 degrees for every 1,000 feet. Increase cooking times for even cooking. For yeast bread, reduce yeast by 25% and adjust water and flour as needed. Consider extra egg whites, a sourdough starter, or a quick sponge method to enhance rise.

High Altitude Baking Tips

Conclusion

Baking scones at high altitudes can be really rewarding. With the correct recipe and some adjustments, you can make tasty scones suited for high places. Adding an egg and sour cream makes them moist and yummy.

You may need to adjust the flour amount due to drier conditions. Slowly add more flour if the dough is too sticky. This helps achieve the perfect scone texture.

Enjoy the berries, lemon zest, and vanilla in these scones. They’re great with tea or coffee. So, wear your apron, follow the recipe, and enjoy baking. Happy baking!

FAQ

Why is baking at high altitudes challenging?

Baking at high altitudes is tricky because of drier flour and lower pressure. These factors change the texture and rise of baking.

What adjustments should I make when baking high altitude scones?

For high altitude scones, adjust the flour amount. Add it gradually if the dough gets sticky. If scones are crumbly, mix another egg and sour cream. Add it to the dough until it’s right.

How do I achieve the best results when baking high altitude scones?

For the best high altitude scones, use a recipe with egg and sour cream. Adjust flour as needed. If dough gets sticky, add more gradually. If scones crumble, egg and sour cream will fix them.

What ingredients do I need for high altitude scones?

High altitude scones need these: 2 cups flour (might not use all), 1/2 cup sugar, 1/2 tablespoon baking powder, salt pinch, 1/2 cup cold unsalted butter, 1 egg, 1/2 cup sour cream, 1 1/2 teaspoons vanilla extract, 1 tablespoon lemon zest, 1 cup mixed berries, and coarse sugar to sprinkle.

What tips can you provide for high altitude baking?

In high altitude baking, adjust the flour as needed. Use eggs and sour cream for better texture. Experiment and tweak until it’s just right.

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