Christmas Calendar 2014 Day 5 - Christmas Scones

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

1. Heat the milk together with spices and dried fruit.
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. Add the milk and egg without kneading it a dough.
6. Place the dough on a pieces of baking paper.
7. Roll the dough into a longer roll.
8. Let the douge rest for 2-3 hours, before baking it.
9. Heat the oven (conventional) to 250'C.
10. Cut slices of the scone dough with a size of 3 cm. 
11. Bake the scone at 250'C for 10-15 minutes.