It is almost Easter. To make Easter a little more tasty, we have a delicious recipe ready for you. It is a simple recipe that...Read more play_arrow
You can almost smell the romance in these pink scones. And they are very fun to make together with the little love birds. Have your child invite his or her Valentine and have a cosy afternoon baking pink scones.
For 12 scones:
110 g flour
100 g softened butter
100 g sugar
1 lemon (only the peel)
a pinch of salt
butter and flour to grease the muffin tin
100 g icing sugar
8 raspberries or 4 strawberries or half/half (fresh or from the freezer)
Preheat the oven to 160°C. Using a brush, grease a muffin tin (12 cups) with butter and sprinkle with flour. Using a mixer (or food processor), beat the butter and sugar for about five minutes until soft and creamy. Zest the (washed and dried) lemon with a fine grater and stir it into the mixture. Now add the eggs one by one, continue beating until each egg is incorporated. Sieve the flower and salt over the mixture and fold with a spatula. Fill half of each muffin cup with the airy batter. Cover with a sheet of baking paper and put a flat baking tray on top of it. This will prevent the dough from rising: we want scones not cupcakes. Bake in the oven for 18 minutes. Remove the baking tray and paper and continue baking for 2-3 minutes. Not too long, as this will dry them out. Allow the biscuits to cool down completely.
Glaze: Mash the fruit with a fork and press it through a tea strainer to separate the pips from the juice. You will now have a thick juice. Add the icing sugar to another bowl and stir as much of the red juice as needed (a little goes a long way!) through the sugar until it becomes a solid, pink glaze. Using the back of a teaspoon, spread the glaze over the scones right away. Allow to set.