Stuffed Sweet Scones !

Tilbake til oppskriften på norsk !

Every time I am  visiting my sister in Oslo  .. we MUST go to a  cafe and buy scones.Yummy,  they taste so good!

Scones are more like a muffin and can be made ​​in all varieties, from the sweet  to the ones that is made from whole grain. It can be stuffed using sweet  chocolate and dried fruit or cheese and ham.
Scones are an English old fashioned tee bread,  that in recent years has got enormous upswing worldwide. And with the popularity,  comes many new varieties.
Today I made scones from a sweetened dough and filled with  chocolate, dried berries and nuts.

Basic Recipe Sweet Scones:

• 11.4 oz (320 gr) flour
• 2 tsp baking powder
• pinch salt
• 2.8 oz (80 gr) butter
• 3.5 oz (100 gr) sugar
• 4.8 oz weight (135 gr) milk / heavy cream
• 1 large egg
• 1.5 tsp vanilla extract

Filling:

• Chocolate Chunks / ship
• Dried cranberries
• Coarsely chopped walnuts

Let  the eggs and milk / heavy cream come to room temperature.
Cut the butter into smaller pieces and keep it cold in refrigerator.

In a large mixing bowl sieft together the flour, salt and baking powder .
Add the butter pieces and knead well, preferably using  klean hands. The flour mixture will occur lumpy by smaller pieces of butter,  not desolved completely and that is how it should be.

Add the sugar.
If using vanilla sugar, add it to the flour mixture.
Blend in the sugar gently, still using your hands until the sugar is evenly distributed throughout the flour mixture.

Add  the egg to the milk (today, I used heavy cream)
If uing vanilla extract, add it to the milk mixture.  and beat well  using a fork.

Pour the milk mixture into the flour mixture.
To make the scones you dream of, you should work the dough as little as possible.
Just blend by hand until just combined.

… rough and not mooth at all !

Pour the dough on to well floured surface and just press the dough into a ball .

Roll the ball  into a rectangle. It is sticky,  so you may need to  sprinkle a little flour on top.
Then fold two sides in, over the midle, so you can count the 3 layers of dough on top of each other …

… then fold the two ends over the midle, one above the other, so there are 9 layers of dough on top of each other

Place the folded dough in bowl and cover with plastic and let rest in refrigerator for 30 minutes.

When the dough has rested for 30 minute, once again put it on floured surface (do not knead) and roll fold again into 9 new layers .

Roll the 9 layers folded doug to a  square yet again .. And sprinkle with nuts, berries and chocolate .
Roll the doug into a logg.  Start from one side and roll  gently all together. The dough  may  slightly stick on to the surface, but it loosened easily if you gently scrape using a spatula.

Tuck and close the ends and form the logg rough by hand. Let the joint face down.

Cut the logg in  4 or 5 pieces … I cutted mine into  4 and made 8 large scones .. then cut  each dough piece at an angle across the middle, then you get the classic triangle cafe `shape.

Place them on a baking tray lined with baking paper. Brush a litle milk on top for a slightly more glossy finish. Sprinkle sugar, pearl sugar or brown sugar on top,  if you wish.

Bake in middle section in the oven at 410 F (210 C ) degrees for 15 – 18 minutes. Until  golden brown on top and has a crust underneath.

Cool on a wire rack and enjoy along with a cup of  tea or coffee!

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