Very British and not only for tea time, but also for Sunday breakfast a treat: scones with raspberries, pistachios and white chocolate
Two weeks ago I was once again able to make a professional trip to London and Kensington after the time at the fair. You have already been able to follow my shopping and entertainment tips on Instagram and Twitter. A culinary travelogue for the corner I had already written last year.
The classic souvenirs from the last day in England is always fresh clotted cream. I have seen in Germany so far only in special British shops, but never in a normal supermarket. Even in England, I had to go to bigger supermarkets to get clotted cream.
She's just the perfect scones companion, and scones are perfect for Sunday breakfast because they're freshly made without much effort. If you like, you can still enjoy jam or jam, but often this is superfluous due to the taste of the scones. At least I think so.
And want to convince you with the following recipe.
Juicy raspberries meet crisp pistachios and sweet white chocolate in my scones today. That's a really fantastic trio, I can tell you!
I just used my super simple scones recipe and added the ingredients. And you know, within half an hour plus a little bit of stirring, you have fresh scones on the breakfast table.
Try them out - these scones taste really good!
Otherwise, I'll make that Always dough to a bottle and slice it into "cake pieces" for the shape. This time I simply rolled out the dough and made a go with a serving ring. It's just as easy, but it looks a little fancier!
Here's my recipe for the Blueberry Cream Scones with step-by-step instructions.
Here's my recipe for the quince- Maple syrup and almond scones
scones with raspberries, pistachios and white chocolate
for about 8 scones
350 g of flour and 75 g of sugar and 2.5 t of tartaric baking powder and 1 pinch of salt
90 g cold butter in flakes
175 ml cream
75 g fresh or frozen raspberries (wash and rinse fresh raspberries!)
50 g unsalted pistachio nuts (roasted or not, to your taste)
50 g white chocolate, coarsely chopped
Flour for the work surface
evtl. sprinkle with sugar
Preheat the oven to 200 ° C.
Mix the flour, sugar, baking powder and salt in a large bowl.
Put the butter flakes on top and add to the flour mixture with a pastry cutter, knife or fingertips. It should develop a crumbly consistency. In the meantime, I often let my food processor handle it.
Whisk the egg in a small bowl with a whisk. Mix in the cream well.
Add the cream mixture to the large bowl and mix everything with a wooden spoon or the dough hook of the food processor.I come to 8 dough circles with about 10 cm in diameter.
If desired, sprinkle the dough pieces with a little sugar, then bake in the lower third of the oven for about 20-25 minutes until the scones are lightly browned. Possibly. insert it a little higher and bake a few more minutes.
Then take it directly from the tin and place it on a wire rack. Let cool for 10 minutes, then serve directly fresh.