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Vernazza is well on its way to normalcy and while I no longer write updates on their status, you can learn about the devastating floods of 2011 by clicking the label "Vernazza Updates". For the latest information from the organizations in Vernazza and Monterosso, visit SaveVernazza and Rebuild Monterosso.

04 January 2012

Clementine Elderberry Scones

 
 
I was in a creative baking mood and I came up with the most delicious scones I have ever made! I am very excited to share these with you because it also utilizes the elderberry syrup that I showed you how to make this summer. They have a lovely purple hue to them, plus the drizzle of elderberry frosting makes them just as good to look at. I try to limit my use of white flour as much as possible, so I split the amount with almond flour. Most of the flour in your baking recipes can usually be split with half almond flour, but for baked goods, you do need some of the flour to hold its consistency. If you don't have almond flour, just use 2 cups of plain flour. I think the combination of elderberry and Clementine is a fantastic pairing. Here is my recipe:


Clementine Elderberry Scones
1 1/4 cup white flour
3/4 cup almond flour
1/3 cup sugar
1/2 tsp. salt
1 Tbsp baking powder
2 Tbsp grated Clementine peel
1/2 stick chilled butter
1 large egg
1/4 cup mascarpone cheese (you can substitute with crème fraiche or plain yogurt)
2 Tbsp Clementine juice
1 Tbsp elderberry syrup

Elderberry Frosting
1/4 cup powdered sugar
4 tsp elderberry syrup
1 tsp Clementine juice


Preheat the oven to 400°F/204°C.
Mix all the dry ingredients in a large mixing bowl and add the Clementine peels.


Give the flour mix a good toss to mix the peels well, letting it sit for a few minutes to absorb all that delicious oil from the peels.

 
In a smaller bowl, mix the egg, mascarpone, juice and elderberry syrup. Set aside.


Cut the butter in small pieces and add it to the flour mixture. Work the pieces into the flour with your fingers until the entire mixture is combined and crumbly.
 

Pour egg mixture into the flour, a bit at a time, until you have a nice purple, sticky dough.

  
Drop the dough in large spoonfuls onto a baking sheet lined with parchment or a silpat and brush with a bit of beaten egg to give them a shiny coat. Bake for 10-15 minutes, until the scones are puffed up and lightly browned.


Let the baked scones cool completely.

While the scones are cooling, prepare the frosting. *A note about frosting: It is important to add the liquid to the powdered sugar a bit at a time to insure a thick frosting. Never add the powdered sugar to the liquid! You will just have useless, sweet liquid. Keep stirring as you go, adding more liquid as necessary. You want the consistency to be able to drizzle, but you don’t want it liquid. 


Drizzle the elderberry frosting over your cooled scones and serve.

YUM!! Enjoy!

1 comment:

  1. Hi, interesting post. I have been wondering about this topic, so thanks for posting. I’ll definitely be subscribing to your site. Keep up the good posts

    ReplyDelete

I really appreciate your comments.

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