I don’t know if you knew, but somewhere in a long forgotten life , I am still a student of English and German Literature at University. I haven’t been all to active during the last one and a half years ,due to maternity leave and a rather complicated pregnancy with Leo, yet my love for Literature , especially for Victorian Novels is still very present. In fact , if I had to choose one literary period in time I wouldn´t have to think even for a minute before diving in the world of Sherlock Holmes , The Picture of Dorian Gray , Alice in Wonderland , Jane Eyre or Dracula. Minus the hygienic conditions of course , but High Tea with my favourite guy Oscar Wilde is definetly the stuff that my nerdy literature geek dreams are made of .
However , during years of Essay writing and my night long studies of Victorian or actually English Literature in general , there was one thing I came across every damn time! And fear not, I am not going to bother you with boring
amazing Literature stuff anymore , of course I am talking about Scones!!!
Freshly baked scones , with lots of clotted cream and homemade jam ,
(and Mr.Darcy!) oh my , I can tell you that they have more than once taken my attention from my essential studying stuff and although I deeply admire Virginia Woolf for her amazing work I have to say , that High Tea is probably my favorite concept of English Literature.
Scones are one of those things that you won´t get in Germany , at least I have never seen them in a bakery or on the menue of a Café but fortunately I discovered , that they are incredibly easy to make and require only a handful of ingredients that basically everyone has in their pantry and fridge.
One day I finally realized , that I would never be able to pass my exams when all I could focus on were buttery baked goods , so I started baking up my own , always making double batches, to have some ready in my freezer for late night study (craving) sessions.
Over the years I have tried quite a few recipies, yet unfortunately there was not one that could ultimately satisfy my idea of the perfect Scone. The problem with scones is , that they tend to be rather dry in consistency when baked for too long (too long being a matter of one or two minutes) , making them almost impossible to eat them the day after baking without having the feeling of chewing a stone. Enter Marzipan!
Marzipan had always been my secret baking weapon , when I want to give things a little extra fluffiness. I often use it when making Streusel for fruit crumbles , as I have encountered that its slightly moist texture keeps the crumbs from getting too dry , so I figured that it would be worth trying if it would work with scones as well.I know that there are many people out there, who
for whatever weird reason dislike Marzipan, but I promise you that (sadly) you will not taste it at all , yet it will give your scones a softer texture and add a bit more moisture to your dough.
Another really crucial point in making the perfectly soft scones is , as I have already mentioned, the baking time. Once your scones are in the oven make sure to frequently have an eye on them,as you don’t want them to get brown , otherwise they will be too dry. All you want is a slightly golden touch on top of your scones , nothing more. So if you know that your oven is already a bit old and not so reliable, just like mine is, be sure to check on your scones a couple of times , especially towards the end of your baking time.
I like mine best straight from the oven,with lots of clotted cream, a generous smear of Jam or Lemon Curd and a good cup of tea , but they go perfectly well with your morning coffee as well!
If you don´t have access to clotted cream you could try whipping up some cream cheese with soft butter. It´s not quite the same but the texture comes really close to the original. This works great with plant based cream cheese and butter as well , if you are looking for a vegan Version!
Makes about 10-12 scones
- 400 g All purpose flour
- 2 TSP baking powder
- 20 g Butter in pieces,cold ( dairy or plant based)
- 30 g Sugar
- 130 g Heavy cream (coconut cream works fine as well)
- 130 g Milk ( dairy or plant based)
- 75 g Marzipan,crumbled
- 30 g Milk for brushing your scones
Preheat oven to 220 Degrees Celsius
Add Flour and Butter and Marzipan to the bowl of your food processor and pulse for about 8-10 seconds until the mixture has the consistency of coarse sand.
Add rest of the ingredients and pulse until combined.
Knead for another minute on a lightly floured surface.
With a rolling pin , roll out the dough.It should be 2-3 cm thick.
Cut out circles with a circular cookie cutter or a small drinking glass ,transfer to a baking paper lined baking tray and brush with the milk.
Bake for 10-12 Minutes until slightly golden (NOT brown!)
Transfer to a cooling rack and allow to coo for at least 5 minutes before eating.
Wishing you all a wonderful day!
Lots of love,Eni
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