Quiet some time ago I baked these Spicy Scones with dried fruits. However, for this Christmas Calendar 2014 version I decided to twist this recipe and turn up for the Christmas flavour.
Instead of rolling out the scone dough, I decided to roll the dough into long roll, which I when cutted into slices of 3 cm. Doing it like this means, that you are working less with dough, which is a good thing, when baking scones.
Normally I have been baking the scone dough right after the mixing, but my good girl friend in Horsens normally let her scone dough rest for time, before baking the scones. So I tried this process out as well. The scones were increasing perfectly during the baking, so the resting time does not have a negative effect on the baking. I recall having read somewhere that, when using baking powder as raising agent, the baking need to take part as soon as possible for the muffin/cake to raise enough.
Christmas Scones: - 12 pieces
- 450 g cake flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 50 g sugar
- 125 g cold butter
- 1 egg
- 2 dl milk
- 2 teaspoon Lebkuchen spiec - a German spiece mix
- 1 teaspoon Stollen spiec - a German spiece mix
- 75 g orange peel
- 70 g sucat
- Heat the milk together with spices and dried fruit.
- Mix the flour, salt, baking powder and sugar together in a mixing bowl.
- Cut the cold butter into small pieces.
- Grind the butter pieces into the flour mix.
- Add the milk and egg without kneading it a dough.
- Place the dough on a pieces of baking paper.
- Roll the dough into a longer roll.
- Let the douge rest for 2-3 hours, before baking it.
- Heat the oven (conventional) to 250'C.
- Cut slices of the scone dough with a size of 3 cm.
- Bake the scone at 250'C for 10-15 minutes.