Delicious for brunch or breakfast: scones! We made them with pecans, pieces of dark chocolate, cranberries and orange zest. This way you can taste a bit of winter in every bite. 🙂
For 16 scones:
- 510 grams of flour + 3 tablespoons + extra for rolling out
- 2 tablespoons sugar + extra for sprinkling
- 5 eggs
- 2 tablespoons baking powder
- 1 teaspoon salt
- 225 grams of cold (!) unsalted butter, cubed
- 200 ml whole milk + extra for brushing
- 235 ml whipped cream
- 200 grams of dark chocolate with 70% cocoa
- 110 grams of pecan nuts
- 32 grams dried cranberries
- The grated zest of 1 orange
- 150 grams clotted cream
- 1.5 tsp biscuit spices
With this recipe you make about 16 delicious scones that you can hand out to many people (you make friends with that!).
Also handy: the best recipes for the ultimate Christmas brunch
This is how you make these scones
Preheat the oven to 180 degrees. Prepare two baking trays with baking paper.
Chop the chocolate coarsely (not too finely, as we want ‘puddles’ of melted chocolate in our scones) and do the same with the pecans.
Place them in a bowl with the cranberries and orange zest. Mix with three tablespoons of flour, this prevents the ingredients from sinking to the bottom of the scones during baking. Set aside.
In the bowl of a standing mixer, mix 2 tablespoons sugar, 2 tablespoons flour, 2 teaspoons salt and 510 grams flour on the lowest setting. Add the cubes of cold butter and continue mixing on the lowest setting until the pieces of butter are the size of green peas.
Beat 4 eggs with 235 ml whipping cream (handy to do this in a measuring cup) and pour into the bowl of the mixer while it is still beating. Mix briefly.
Then add the ingredients from the bowl with the chocolate and mix briefly. The dough should be a little sticky, but not wet.
Turn the dough onto a floured work surface. Divide it into 16 pieces and roll into balls. Flatten them slightly and divide them on the baking sheets.
Beat the last egg with 2 tablespoons of water or whipped cream and brush the scones with it. Sprinkle with a little granulated sugar and bake in the oven for 20 minutes, until golden brown. Turn the baking sheets halfway through the baking time.
Stir the biscuit spices through the clotted cream and serve with the scones.
Source: Culy by culy.nl
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