February 14, 2012

Valentine Romance Scones


ROMANCE

I am having another go at the blog event called "Tea Time Treats", which is a monthly baking challenge event managed  Karen from Lavender and Lovage and Kate from What Kate Baked. It is Kate from What Kate Bakedwhich is the host of February month. The theme for this month is off cause Romance, which I assume is coming from Valentine´s Day, turned into puddings, pies, desserts, scones, biscuits, tarts and cakes - http://whatkatebaked.blogspot.com/2012/01/february-tea-time-treats.html.


I decided to make/bake scones using a basic recipe from the cake book called "a piece of cake" by Leila Lindholm adding my "translation" of ingredients relating to Valentine´s Day / Romance. As chocolate is a typical Valentine gift, chocolate should play an important role in these scones. As the colour of Romance/heart/love is red, I also needed a red ingredients such as cherry, but not just any cherries, it should be the Amarena Fabbri cherries !!!!, which beside from their colour also gives the most wonderful cherry flavour.

I believe I can say, that my afternoon tea guests did fall in LOVE with these Valentine Romance Scones :-)


Valentine Romance Scones: - 12 pieces

  • 450 g cake flour
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 60 g sugar
  • 125 g cold butter
  • 1 egg
  • 2 dl milk
  • 100 g white chocolate - chopped into smaller pieces
  • 5 tablespoon of Amarena Fabbri cherries
  1. Heat the oven (conventional) to 250'C.
  2. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
  3. Cut the cold butter into small pieces.
  4. Grind the butter pieces into the flour mix.
  5. Whip the milk and egg together.
  6. Mix milk-egg and flour-butter together without kneading it a dough.
  7. Add the chocolate pieces and Amarena Fabbri cherries.
  8. Place the dough on a pieces of baking paper.
  9. Flatten the dough into a height of 3 cm.
  10. Use a glass to cut out scone pieces or place the dough into heart shape silicone form.
  11. Bake the scone at 250'C for 10-15 minutes.



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