December 09, 2017

Christmas Calendar 2017 - Pepper nut scones


When I was baking these pepper nuts and smelling to the wonderful flavour of the many different spices, I decided to twist this recipe on orange and cranberry scones replacing the orange and cranberry with a pepper nut spice mix.

When baking these scones the kitchen became full of amazing Christmas smells :-)

Orange & Cranberry Scones: 20-12 scones
  • 350 g wheat flour
  • 85 g sugar - diced into small pieces
  • 85 g butter
  • 1 organic lemon - only the zest
  • 1½ tablespoon pepper nut spice mixture
  • 175 g plain yogurt - yogurt without addition of neither sugar or fruit
  • egg wash
  • 1-2 tablespoon brown sugar
  1. Heat the oven to 200'C.
  2. Cover a baking tray with baking parchment. 
  3. Mix the flour, lemon zest, pepper nut spice mixture and sugar together in a mixing bowl.
  4. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
  5. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
  6. Roll out the scone dough in a thickness of 2 cm.
  7. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
  8. Turn the scone up side down, when it is placed on the baking tray.
  9. Let the scones raise for 15-30 minutes prior to baking.
  10. Before making, brush the the top of the scones with egg wash (only the top, as this affect the raising of the scone during baking). Sprinkle with demerara sugar.
  11. Bake the scones at 200'C for 15 minutes, until golden.
  12. Cold down prior to serving.

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