Valentine scones with cherry

 

Today is is Valentine's day as well Shrovetide Sunday on the one and same day, which I am celebrating by baking both Valentine scones as well as Shrovetide bun on the very same day.

The Valentine twist to the scones is a combination of both cherry juice from the Amarena cherries together with Amarena cherries.

 

Valentines scones with cherry: - 9 pieces

• 450 g (cake) wheat flour
• ½ teaspoon salt
• 1½ teaspoon baking powder
• 50 g sugar
• 100 g cold butter
• 1 egg
• 1½ dl milk
• ½ dl Amarane cherry juice
• 20 Amarena cherries 

1. Heat the oven (conventional) to 220'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 egg together.
6. Add in the whipped egg, milk and cherry juice.
7. Mix the liquid part and flour-butter together without kneading it a dough.
8. Place 2 Amarane cherries in each silicone form 
9. Place the dough in each silicone form.
10. Bake the scone at 220'C for 15-20 minutes.

Ruby Romance Scones

Today you could celebrate Valentines Day making these Ruby Romance scones for your very own Valentine. I have used this recipe on plain yogurt scones as starting point.
The romantic/Valentine twist is the addition of cranberries and ruby chocolate, and I have replaced the plain yogurt with raspberry-rhubarb yogurt to both get some red colour parts for romance, and as I find ruby chocolate to have fresh fruitiness in the flavour, I think that the use of use of both cranberries as well as fruit yogurt can help to boost this fruity flavour.

If you do not have red fruit yogurt, you also use normal plain yogurt or thick milk, so there is no need to buy a special type of yogurt for the baking of  these scones.

Ruby Romance Scones: 12-16 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 50 g sugar 
• 85 g butter - diced into small pieces
• 50 g dried cranberries - medium chopped
• 40 g ruby chocolate - medium chopped
• 190 g red fruit yogurt
• egg wash

1. Cover a baking tray with baking parchment. 
2. Mix the flour, baking powder, orange zest and sugar together in a mixing bowl.
3. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
4. Afterward add in the chopped cranberries and ruby chocolate. 
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 2-3 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. Or press the scone dough into heart-shaped silicone form.
10. Let the scones raise for 15-30 minutes prior to baking or even more.
11. 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). 
12. Bake the scones at 200'C for 15-20 minutes, until golden.
13. Cold down prior to serving.

Champagne scones

In connection with celebrating the transition from 2019 to 2020 I had invited my good friends from Horsens around for New Year afternoon tea. For me the theme of New Year is something with champagne/sparkling wine and marzipan. I did no use champagne for these scones, as I do not want to use the "real stuff" as such a bottle cost too much. I prefer to drink the champagne. Instead of I used dry cava.

Making these scones with sparkling wine instead of the normal milk as liquid ingredients was an experiment of mine, which turned out pretty good. The taste was actually good. During the baking of these scones I could smell alcoholic flavour coming from the oven.

I used this recipe on these Easter eggs scones as starting point. Another time I think, I should have  used 450 g wheat flour instead of 400 g flour, as the scone dough was to messy to work with.

Champagne Scones: - 12 pieces

• 400 g (cake) wheat flour
• ½ teaspoon salt
• 1½ teaspoon baking powder
• 50 g sugar
• 75 g marzipan - medium grated
• 100 g cold butter
• 1 egg
• 2 dl sparkling wine 

1. Heat the oven (conventional) to 220'C.
2. Mix the flour, salt, baking powder, marzipan 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 egg together.
6. Add in the whipped egg and sparkling wine.
7. Mix wine-egg and flour-butter together without kneading it a dough.
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 220'C for 15-20 minutes.

New Year afternoon tea

This afternoon I started of the new year of 2020 with an afternoon tea with New Year as theme for my good friends in Horsens. For me the theme of New Year is something of champagne/sparkling wine and marzipan. Besides from drinking Christmas tea we enjoyed a bottle of sweet champagne.

As usual for afternoon tea we started of with scones, where I had used a combination of sparkling wine and marzipan as main ingredients to make these champagne scones.

After the scone it was time for the cake part, this time in form of cream cheese cake again with sparkling wine and marzipan as main ingredients in form of this Champagne Cheese Cake. I used raspberries for decoration of the cream cheese cake. My friends from Horsens really liked the taste of this cream cheese cake. It is quiet funny to see how the sun light makes shadows on the top of cheese cake.  

After the cheese cake we enjoyed a small cup of champagne sorbet. The texture of this champagne sorbet is very, very soft, so you could scoop the sorbet directly from the freezer. The taste of this champagne sorbet reminded us about the taste of elderflower, which gave me the idea of making elderflower sorbet, which could be served together with a glass of sweet sparkling wine.

Marzipan is on of the main ingredients inside kransekage, so therefore the final part of this afternoon tea was these marzipan cake with nougat filling. 

Easter egg's scones- Easter Calendar 2019

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark. So tomorrow the normal working day starts again for many of us, so lets say happy Easter to each other with a nice cup of tea.

To make these scones I have again used the latest addition equipment in form of a silicone form in egg shape.

As starting point I have used this recipe on saffron scones with various modifications. Instead of saffron I have used almonds and the very last rest of marzipan. A very fitting combination to use almonds and marzipan, as we have a saying here in Denmark, that Christmas lasts until Easter.

Saffron Scones: - 12 pieces

• 400 g cake flour
• 75 g almonds - blended into flour size
• ½ teaspoon salt
• 1½ teaspoon baking powder
• 50 g sugar
• 55 g marzipan - roughly grate
• 100 g cold butter
• 1 egg
• 2 dl milk
• 8 candy almonds for decoration

1. Heat the oven (conventional) to 220'C.
2. Mix the flour, almond flour, salt, baking powder,marzipan and sugar together in a mixing bowl.
3. Cut the cold butter into small pieces. 
4. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs.
5. Whip the egg and milk together to a homogeneous mass.
6. Mix milk-egg and flour-butter together without kneading it a dough.
7. Place the dough on a pieces of baking paper.
8. Flatten the dough into a height of 3 cm.
9. Place one candy almond into the each egg shape of the silicone form.
10. Place the scone dough into each egg shaped form of the silicone form.
11. Turn the silicone form up side up side down, so the silicone form covers each scone.
12. The remaining scone dough is shaped round shape and placed on the baking tray covered with baking parchment..
13. Bake the scone at 220'C for 15-20 minutes.
14. Cool down.
15. Serve together with a nice cup of tea.

Christmas Calendar 2018 - Scones with marzipan and orange

 

For the recent Royal Christmas Afternoon Tea I as usual made scones twisting the recipe on plain yogurt scones to be more Christmas like by adding in marzipan and orange zest. As I have been adding in marzipan, I decided to reduce the sugar level from 85 g to 50 g, as the marzipan also brings sweetness.

The scones were served together with butter and apple jelly.

As type of yogurt you can what ever type of plain un-sweet yogurt, which you have in your refrigerator. I have used this recipe with both Greek-style yogurt, plain semi-skimmed yogurt or even thich mik. so there is no need to buy a special type of yogurt for the creation of  these scones.

Scones with marzipan and orange: 9-10 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 50 g sugar 
• 85 g butter - diced into small pieces
• 1 organic orange - only the zest
• 75 g marzipan - grated
• 175 g plain Greek-style yogurt - yogurt without addition of neither sugar or fruit
• egg wash

1. Cover a baking tray with baking parchment. 
2. Mix the flour, baking powder, orange zest and sugar together in a mixing bowl.
3. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
4. Afterward add in the grated marzipan.
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 or even more.
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). 
11. Bake the scones at 200'C for 15-20 minutes, until golden.
12. Cold down prior to serving.
13. Serve together with tea and apple jelly.

Scones with pecan nuts and maple syrup

As a "pick-me-up" comfort for some dark and very misty November days I decided to bake some scones with pecan nuts and maple syrup using this recipe on scones with maple syrup and walnuts as starting point. I decided to use pecan nuts as I have plenty of those nuts from a recent trip to US, however you can easily replace pecan nuts with either walnuts or hazel nuts in my opinion.

After the cutting of the scones, I let the scones raise for 15-20 minutes, before glazing them with egg wash. It is important only to glaze the top of the scones, so they can continue to raise during the baking step. The raising before the baking could also be 30-40 minutes, it depends on the amount you have available in your kitchen.

The salty taste is a little to high for me, so I would recommend to lower the salt addition from 1 teaspoon to ½ teaspoon.

Scones with maple syrup and walnuts: - 12-16 scones

• 450 g (cake) flour
• 50 g sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 175 g cold butter - diced
• 150 g milk
• 100 g maple syrup
• 70 g pecan nuts - medium chopped
• optional egg wash for glazing

1. Mix flour, sugar, baking powder and salt vanilla sugar together in a mixing bowl,
2. Grind the butter pieces into the flour mix.
3. Mix milk and maple syrup together.
4. Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
5. Place the dough on a piece of baking paper.
6. Flatten the dough by hand into a height of 3 cm.
7. Cut out 12-16 scones, I use a glass for this purpose.
8. Place the scones on a baking tray covered with baking paper.
9. Let the scone raise for 15-40 minutes before baking.
10. Heat up the oven to 190'C
11. Glaze the top of the scones with egg wash using a brush.
12. Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
13. Cool down the scones before serving them with clotted cream & jam or lemon curd.

Yogurt scones

For the recent Royal afternoon tea I decided as usual to make scones, as an afternoon tea without scones is not a real afternoon tea. I used with recipe on scones with cranberry and orange as starting point turning it into a classic version without any flavour addition in form of cranberry and orange.

These scones were served together with butter, strawberry-apple jam and a gooseberry curd made from red gooseberry.

I had Greek-style yogurt in my refrigerator, so therefore I used this type of yogurt. However, you can easily make these scones with a normal plain yogurt or thick milk. I think you can use what type of fermented plain dairy product, which you have in your refrigerator, so there is no need to buy a special type of yogurt for baking these scones.

Yogurt scones: 9-10 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 85 g sugar 
• 85 g butter - diced into small pieces
• 175 g plain Greek-style yogurt - yogurt without addition of neither sugar or fruit
• egg wash

1. Heat the oven to 200'C.
2. Cover a baking tray with baking parchment. 
3. Mix the flour, baking powder 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). 
11. Bake the scones at 200'C for 15-20 minutes, until golden.
12. Cold down prior to serving.

Scones with candied peel and raisins - Easter Calendar 2018

Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. And today I have been baking scones with addition of candied peel and raisin, so this is another way of getting ride of the very last Christmas leftovers.

I have been using this recipe on cranberry - orange scones as starting point, while creating these Easter scones.

Scones with candied peels and raisin: 10-12 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 85 g sugar
• 85 g butter - diced into small pieces
• 30 candied orange peel - medium chopped
• 30 g candied lie peel - medium chopped
• 30 g (dard) raisins - medium chopped
• 175 g plain yogurt - yogurt without addition of neither sugar or fruit
• egg wash

1. Heat the oven to 200'C.
2. Cover a baking tray with baking parchment. 
3. Mix the candied peel and raisin together after chopping in a small mixing bowl.
4. Mix the flour, baking powder, vanilla sugar and sugar together in a mixing bowl.
5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
6. Add in the candied peels and raisinse.
7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
8. Roll out the scone dough in a thickness of 2 cm.
9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
10. Turn the scone up side down, when it is placed on the baking tray.
11. Let the scones raise for 15-30 minutes prior to baking.
12. 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).
13. Bake the scones at 200'C for 15-20 minutes, until golden.
14. Cold down prior to serving.

Valentine scones with cranberry, raspberry and white chocolate

As more easy sweet treat (compared to Valentine Ice with cherry) for your Valentine you could bake these scones with cranberry, raspberry and white chocolate. As extra touch you can use a cutter in heart shape.

I have been using this recipe on cranberry - orange scones as starting point, while creating these Valentine scones. As a more indulgent Valentine Scone you could also try out these Valentine romance scones.

Valentine scones with cranberry, raspberry and white chocolate: 10-14 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 85 g sugar
• 85 g butter - diced into small pieces
• 30 dried cranberries - either whole or chopped
• 30 g white chocolate - medium chopped
• 2 tablespoons of dried raspberry
• 175 g plain yogurt - yogurt without addition of neither sugar or fruit
• egg wash

1. Heat the oven to 200'C.
2. Cover a baking tray with baking parchment. 
3. Mix the cranberries, raspberry and white chocolate together in a small mixing bowl.
4. Mix the flour, baking powder and sugar together in a mixing bowl.
5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
6. Add in the cranberries, raspberry and white chocolate.
7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
8. Roll out the scone dough in a thickness of 2 cm.
9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
10. Turn the scone up side down, when it is placed on the baking tray.
11. Let the scones raise for 15-30 minutes prior to baking.
12. 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).
13. Bake the scones at 200'C for 15 minutes, until golden.
14. Cold down prior to serving.

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.

Christmas Calendar 2017 - Orange & Cranberry Scones

Afternoon tea without scones is like Christmas without gifts and presents (even though some would say, that Christmas without presents is possible).

I have never before tried to actually to keep kneading my scone dough, so this is an usual procedure for me, when trying out this recipe at the Christmas Afternoon Tea Course.

I will be using this scone recipe later on here in December for some other flavour combinations such a these pepper nut scones.

Orange & Cranberry Scones: 10-12 scones

• 350 g wheat flour
• 1 teaspoon baking powder
• 85 g sugar 
• 85 g butter - diced into small pieces
• 1 organic orange - only the zest
• 30 dried cranberries - either whole or chopped
• 175 g plain yogurt - yogurt without addition of neither sugar or fruit
• egg wash
• 1-2 tablespoon demerara sugar

1. Heat the oven to 200'C.
2. Cover a baking tray with baking parchment. 
3. Mix the cranberries and orange zest together in a small mixing bowl together with 1 teaspoon flour to separate the zest from each other.
4. Mix the flour, baking powder and sugar together in a mixing bowl.
5. Add in the butter pieces, rub in the butter using only your fingers, until the mixture looks like fine breadcrumbs.
6. Add in the cranberries and orange zest.
7. Make a hole in the mixture, where the yogurt is pour into. Knead the scone dough together, until it is soft.
8. Roll out the scone dough in a thickness of 2 cm.
9. Cut out the scones from the dough using a cutter. Do not twist the cutter, while doing this.
10. Turn the scone up side down, when it is placed on the baking tray.
11. Let the scones raise for 15-30 minutes prior to baking.
12. 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.
13. Bake the scones at 200'C for 15 minutes, until golden.
14. Cold down prior to serving.

Easter scones with marzipan and sucat - Easter Calender 2017

Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation. And today it is time for some Easter scones with addition of marzipan and sucat, some another way of getting ride of any Christmas leftovers of marzipan and sucat. Here in Denmark we have a saying, that Christmas lasts until Easter !

As I am am adding marzipan, I decided not to add any sugar at all into these scones.

Easter Scones with marzipan and sucat: - 12 pieces

• 450 g all pupose flour
• ½ teaspoon salt
• 1½ teaspoon baking power
• 125 g cold butter
• 1 egg
• 2 dl milk
• 100 g marzipan - roughly grates
• 75 g sucat - roughly chopped

1. Mix the flour, salt and baking powder together in a mixing bowl.
2. Cut the cold butter into small pieces.
3. Grind the butter pieces into the flour mix.
4. Add the milk and egg without kneading it into a dough.
5. Finally add in the marzipan and sucat without kneading it into dough consistency.
6. Place the dough on a pieces of baking paper.
7. Press the dough into a height of 4-5 cm using your hands.
8. Heat the oven (conventional) to 250'C.
9. Use a smaller glass to cut scones out of the dough. 
10. Bake the scone at 250'C for 10-15 minutes.

Chirstmas Calendar 2016 - Cinnamon orange scones

It is about time, that I bake some scones for this Christmas Calendar of 2016 with focus on afternoon tea. These scones could be served with butter, clementine curd and tea/coffee.

I really the taste of the scones, which was fantastic. However, I was not to happy about the texture of the scones dough, so I would next time use this recipe on classic scones as starting point.

Cinnamon orange scones: - xx scones

• 350 g (cake) flour
• 100 g butter - diced into smaller pieces
• 2 teaspoon baking powder
• 50 g sugar
• 75 ml milk
• 1 egg
• 1 organic orange - both the zest juice approx 75 ml orange juice
• 50 g sucred orange peel (sucat)
• 1½ teaspoon cinnamon
• milk or egg for glazing

1. Heat up the fan oven to 200'C.
2. Add all the dry ingredients into a mixing bowl.
3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs,
4. Whip the milk, orange juice and egg together and add it the dry ingredients. Combine it into a homogeneous looking mass using a eating knife.
5. Leave it to rest for 10-15 minutes. 
6. Press the scone dough into a height of 3-4 cm. 
7. Use a small cutter or glass to cut out the scones, which is placed on a baking tray covered with baking paper.
8. Glaze the scones with milk or whipped egg.
9. Bake at 200'C for 12-15 minutes.
10. Cold down on a baking rack.
11. Serve together with butter and clementine curd.

Classic scones

I start the sharing of the first recipe from the Afternoon Tea course, which I participated in end of August. At first I was a little certain about the entire butter amount into these scones, however making calculation after my return home, I have seen, that the butter content is in the higher end as demanded by people working within the dairy area.

I have this recipe as inspiration for these apple walnut scones.

I used a plain eating knife to stir everything together into a homogeneous mass using the advise of one of the course participants, which I meet at the afternoon tea course.

Classic scones: -  approx 10 scones

• 250 g (cake) flour
• 1½ teaspoon baking powder
• 25 g sugar
• 50 g (salted) butter - diced into smaller pieces
• 150 g milk
• milk or egg for glazing

1. Heat up the fan oven to 200'C.
2. Add all the dry ingredients into a mixing bowl.
3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs,
4. Add the milk, apple and walnuts. Combine it into a homogeneous looking mass using a eating knife.
5. Leave it to rest for 10-15 minutes. 
6. Press the scone dough into a height of 3-4 cm. 
7. Use a small cutter or glass to cut out the scones, which is placed on a baking tray covered with baking paper.
8. Glaze the scones with milk or whipped egg.
9. Bake at 200'C for 12-15 minutes.
10. Cold down on a baking rack.

Apple walnut scones

I better make a good start of my September theme of apple, so therefore I have been creating these scones with apple and walnut inside using the scone recipe, which I got during my recent afternoon tea course at Women Institute of Denham. I will later share this classic scone recipe with you as well as tell you more about the actual afternoon tea course.

I used a plain eating knife to stir everything together into a homogeneous mass using the advise of one of the course participants, which I meet at the afternoon tea course.

Apple walnut scones: - 9 scones

• 275 g (cake) flour
• 1½ teaspoon baking powder
• 25 g sugar
• ½ teaspoon cinnamon
• 50 g (salted) butter - diced into smaller pieces
• 150 g milk
• 1 apple - cut into smaller pieces
• 30 g walnuts - medium diced
• milk or egg for glazing

1. Heat up the fan oven to 200'C.
2. Add all the dry ingredients into a mixing bowl.
3. Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs,
4. Add the milk, apple and walnuts. Combine it into a homogeneous looking mass using a eating knife.
5. Leave it to rest for 10-15 minutes. 
6. Press the scone dough into a height of 3-4 cm. 
7. Use a small cutter or glass to cut out the scones, which is placed on a baking tray covered with baking paper.
8. Glaze the scones with milk or whipped egg.
9. Bake at 200'C for 12-15 minutes.
10. Cold down on a baking rack.

Valentine scones with Sweet Love

SWEET LOVE SCONE

The Valentine Day continues with some more heart shaped baked goods, this time in form of scones made with plenty of love or actually with Kusmi Sweet Love tea instead of the more usual milk.

I usually bake scones at 250'C, however as most silicone forms can not withstand such high temperatures, I lowered the baking temperature to 220'C in combination with increased baking time (10-15 minutes extra).

The use of Sweet Love tea gives a nice spicy, yet delicate flavou touch to these scones.

Valentine scones with Sweet Love: - 9 pieces

• 450 g cake flour
• ½ teaspoon salt
• 1½ teaspoon baking powder
• 60 g sugar
• 125 g cold butter
• 1 egg
• 2 dl strong Sweet Love tea (Kusmi tea)

1. Heat the oven (conventional) to 220'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. Make some strong tea
6. Add the egg to the warn tea and whip it together.
7. Mix tea-egg and flour-butter together without kneading it a dough.
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 some of the dough in heart sharped silicone form.
11. Bake the scone at 220'C for 20-25 minutes.

Chai scones

Scones are some of the most easy thing to bake. You are able to serve hot scones 30 minutes after you started making them, so they are brilliant to serve for unexpected guests coming by.

As inspiration for some great Christmas scones you could also have a go baking these scones with mincemeat, scones with German Christmas twist, scones with Christmas spieces, saffron scones or spicy scones with dried fruits in your kitchen.

UPDATE 26 December 2015:
This ice cream is being forward for the monthly blogging event Tea Time Treats having the theme of sugar and spice. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

Chai 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
• 10 tablespoon of David Rio vanilla chai powder
• chai sugar - optional

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. Heat up the milk with the chai powder in it - I use the microwave oven for this purpose
6. Add the egg to the hot milk and whip it together.
7. Mix milk-egg and flour-butter together without kneading it a dough.
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.
11. Sprinkle the top of the scones with chai sugar.
12. Bake the scone at 250'C for 10-15 minutes.

Scones with marple syrup and walnuts

For any "serious" afternoon tea table scones of some sort plays an important role. This time it is scones with maple syrup and walnut without any modification at all. For a next batch I would like to increase the amount of maple syrup to have of this lovely flavour, and perhaps reduce the amount of vanilla sugar with 50%.

I found the height to be to the low side, so I would target a height of 3 cm next time.

Scones with maple syrup and walnuts: - 12 scones

• 450 g (cake) flour
• 50 g sugar
• ! tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoon vanilla sugar
• 175 g cold butter - diced
• 175 g milk
• 60 g maple syrup
• 75 g walnuts - medium chopped
• optional milk for glazing

1. Heat up the oven to 190'C.
2. Mix flour, sugar, baking powder, salt and vanilla sugar together in a mixing bowl,
3. Grind the butter pieces into the flour mix.
4. Mix milk and maple syrup together
5. Add the liquid phase and walnuts without kneading the mass into a homogeneous dough
6. Place the dough on a piece of baking paper.
7. Flatten the dough by hand into a height of 2.5 cm.
8. Cut out 12 scones, I use a glass for this purpose.
9. Place the scones on a baking tray covered with baking paper.
10. Glaze the scones with milk using a brush.
11. Bake the scones at 190 (conventional) in the middle of the oven for 20-25 minutes, until they have a brownish colour
12. Cool down the scones before serving them with clotted cream & jam or lemon curd.

Easter Scones - Easter Calendar 2015

Today it is Good Friday being the second day of the Danish Easter vacation. Today should be an easy baking day, so therefore I making scones again using inspiration from the Easter Egg in form of marzipan and milk chocolate.

These scones are to the sweet side due to the use of marzipan and milk chocolate.

Easter Scones: - 12 pieces

• 450 g all pupose flour
• ½ teaspoon salt
• 50 g sugar
• 125 g cold butter
• 1 egg
• 2 dl milk
• 100 g marzipan - roughly grates
• 100 g milk chocolate - roughly chopped

1. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
2. Cut the cold butter into small pieces.
3. Grind the butter pieces into the flour mix.
4. Add the milk and egg without kneading it a dough.
5. Place the dough on a pieces of baking paper.
6. Roll the dough into a longer roll.
7. Heat the oven (conventional) to 250'C.
8. Cut slices of the scone dough with a size of 3 cm. 
9. Bake the scone at 250'C for 10-15 minutes.