March 30, 2018

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.

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