Photo: RFF
Cake recipes
Do you know scones? A buttery, delicate pastry that is especially enjoyed for afternoon tea. These scones recipes will love you.
What the coffee gossip is to the British the afternoon tea. There's nothing like a cup of Earl Gray, Buttery Shortbread and freshly baked scones .
Apple, cheese or cherry? What delicacy is your favorite in the cake counter? We exchange grandma's cake classics against British tradition and look forward to a deliciously buttery pastry. Whether for tea or coffee, for breakfast or teatime scones always taste great!
Scones are classically coated with clotted cream and jam. In America you can enjoy the crumbly little kitchen a little coarser. And she loves to eat in the early morning hours. Do you want some tea?
Ingredients (13 pieces)
250 g of flour, 50 g of sugar, 1 pinch of salt, 1 packet of vanillin sugar, 1/2 packet of baking powder, 25 g of almonds, 100 g of butter, 125 + 2 tbsp buttermilk, flour for the work surface, baking paper
preparation
1. Mix flour, sugar, salt, vanillin sugar, baking powder and almonds in a bowl. Add butter in little flakes and 125 ml of buttermilk. Knead with the dough hooks of the hand mixer to a smooth dough. Cover and allow to cool for approx. 15 minutes. Then rest for about 30 minutes at room temperature.
2. Knead well with floured hands. Roll out about 2 cm thick on a floured work surface. Cut out with a round cookie cutter or alternatively with a glass circle (about 6 cm Ø). Put circles on a baking tray lined with baking paper.
3. Knead the remaining dough and process it as well. Brush the dough circles with 2 tbsp buttermilk. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 12-14 minutes. Take out, put on a kitchen grid. Taste lukewarm best. It tastes of crème double and orange marmalade.
American scones
Bircher muesli Scones
Ingredients (8 large or 12-16 small scones)
1 apple, 90 g muesli with dried fruits (eg Bircher muesli), 85 ml cold buttermilk, 1 egg, 250 g flour, 50 g whole cane sugar (eg Muscovado), 2 teaspoons baking powder, 1/2 teaspoon soda, 1/4 teaspoon salt, 125 g cold butter (diced), flour for the hands and work surface, baking paper
preparation
1. Preheat the oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Lay out a baking sheet with parchment paper. Wash apple, do not peel! Quarter apple, core and cut into small pieces. Mix with cereal. Whisk cold buttermilk and egg. Mix 250 g of flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Add cold butter to the flour mixture. Rub it crumbly with your fingertips. Do it quickly! Briefly stir in the buttermilk and egg mixture. Then add apple muesli mixture and mix. Only stir until just a dough arises.
3. For 8 large scones, place the dough on a lightly floured work surface. The dough is a bit dry, and that's just fine. Just knead gently and shape with your hands to a 2 cm thick rectangular plate (about 10 x 25 cm). Cut crosswise into approx. 6 cm wide pieces and place on the sheet.
4. Bake in the hot oven for about 15 minutes, until the scones have slightly taken on color. Remove and allow to cool for at least 10 minutes on a wire rack.
Chocolate cherry Heart Scones
Ingredients (8 scones à ca. 9 cm)
100 g dark chocolate, 85 g dried cherries, . 1 organic orange, 150 ml cold buttermilk, 1 tsp liquid vanilla extract, 200 g + some flour, 80 g cornstarch, 35 g whole cane sugar (eg Muscovado), 1 teaspoon baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt, 125 g cold butter (diced), baking paper
preparation
1. Preheat the oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Lay out a baking sheet with parchment paper. Chop chocolate and cherries roughly and mix. Rinse orange hot, dab dry and finely rub the skin. With buttermilk and vanilla extract
stir. Mix 200 g of flour, starch, sugar, baking powder, baking soda and salt in a large bowl.
2. Add cold butter to the flour mixture. Rub it crumbly with your fingertips. Do it quickly! Stir in buttermilk mix briefly. Then add the chocolate-cherry mixture.
Only stir until just a dough arises.
3. Place dough on a lightly floured work surface. The dough is relatively dry - that's right. Roll out or beat out with a dough roller or hands about 1 1/2 cm thick. Cut out hearts with a heart cookie cutter (about 9 cm Ø), jerking the cookie cutter back and forth slightly. Put hearts on the tin.
4. Bake in the hot oven for about 15 minutes until the biscuits have slightly taken on color. Remove and allow to cool on a wire rack.
Salty peanut scones
Ingredients (12 pieces)
85 g buttermilk, 1 egg, 250 g flour, 2 teaspoons baking powder, 1/2 teaspoon soda, 50 g sugar, 1/4 teaspoon salt, 125 g butter, 100 g salty peanut kernels, 75 g dark chocolate drops, powdered sugar for dusting, Flour for the worktop, baking paper
preparation
1. Whisk buttermilk and egg. Mix flour, baking powder, baking soda, sugar and salt. Cut the butter into cubes and add to the flour mixture. Quickly mix with your fingertips to a crumbly dough. Stir in peanuts, chocolate and buttermilk and egg mixture. Only stir until just such a dough is formed.
2. Form the dough into 2 balls. Roll each ball on a floured work surface to a circle (about 15 cm Ø). Sixth with a knife. Place pieces on baking sheet lined with baking paper. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 10-12 minutes. Remove and allow to cool on a wire rack. Dust with powdered sugar.
