April 22, 2019

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.

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