Seelenwerk<\/a> and the pictures Mila take were so mouthwatering. The recipe is from\u201d Baking with Leila\u201d from Leila Lindholm and this is a cookbook I own, too! It never tempted me so much but when I read the recipe in the book. Its good that we have blogs, too!<\/p>\nThe original recipe asked for grated lemon peel and blueberries but I was in the mood for raspberries and so I decided to replace the blueberries with frozen raspberries and lemon peel with orange peel.<\/p>\n
The dough is easy to prepare and the scones are fast to prepare and fast to bake.<\/p>\n
It was the first time I bake scones and I am very pleased with the result. A recipe I will bake again for sure!<\/p>\n
<\/p>\n
Raspberry Scones<\/h1>\n
yields 18 Scones<\/p>\n
Dough<\/strong><\/p>\n\n- 510g flour Type 405<\/li>\n
- 40g sugar<\/li>\n
- grated orange peel<\/li>\n
- 8g baking powder<\/li>\n
- 3g Salt<\/li>\n
- 125g Butter<\/li>\n
- 200g Milk<\/li>\n
- 1 egg<\/li>\n
- 150g frozen raspberries<\/li>\n<\/ul>\n
Glazing<\/strong><\/p>\n\n- 1 Tablespoon Milk<\/li>\n
- 1 Teaspoon sugar<\/li>\n<\/ul>\n
Mix flour, sugar, salt, orange peel and baking powder and rub the butter in the mixture. Add milk and egg and knead to form a dough. Then mix in the frozen raspberries.<\/p>\n
Flatten the dough to a 3 cm thick plate and cut round scones with a diameter of 6 cm.<\/p>\n
Bake at 250\u00b0C for 12 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
We were invited to a Brunch on Saturday. And because I don\u2019t like to go to an invitation without offering to contribute something to eat I asked the hostess if she need something. She told me that something sweet would be nice and so I decided to bake Raspberry Scones. I saw a recipe for […]<\/p>\n","protected":false},"author":1,"featured_media":20240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[280,176],"class_list":["post-3313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-orange","tag-himbeere"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3313"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3313\/revisions"}],"predecessor-version":[{"id":20239,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3313\/revisions\/20239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20240"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Himbeer-Scones\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/09\/Himbeer-Scones.jpg\" "\\"Himbeer-Scones\\"")
We were invited to a Brunch on Saturday. And because I don\u2019t like to go to an invitation without offering to contribute something to eat I asked the hostess if she need something. She told me that something sweet would be nice and so I decided to bake Raspberry Scones.<\/p>\n