March 25, 2013

12*52 Easter Scones

Easter is around the corner.
Are y'all planning a nice get-together with family and/or friends?
I always enjoy a typical Easter brunch.
And since I already missed presenting you with a Valentine's Day recipe before Valentine's Day, I won't make the same mistake again...

Easter Scones

500 g flour
50 g brown sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
pintch of salt
120g butter, room temperature
2 eggs
220 ml buttermilk
1 egg yolk
1 tablespoon milk
  • Preheat oven to 190°C (375°F).
  • Combine flour, sugar, baking powder, cinnamon, and salt in a bowl. Add butter in flocks, eggs, and buttermilk and knead until you have a smooth dough. Add more flour if dough is too sticky.
  • Roll out dough on a floured surface (about 3 cm/1.2 in thick) and cut out scones with any Easter cookie cutter you may have. Put scones on baking sheet lined with baking parchment.
  • Mix egg yolk and milk in a cup and brush scones with mix.
  • Bake on middle rack for 16-18 minutes and serve while still warm.
My modifications:
But next time I would omit the cinnamon and replace it with lemon or lime zest. It would just taste more Easterly like that.

The taste:
Like good scones are supposed to taste like. Definitely best when still warm.

What is your favorite Easter baking recipe?


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