Resistance is futile.
Almost at the last minute: Our favorite recipe with plums. Unfortunately, plum season is almost over, but you really need to try this: Plum scones with clotted cream. Definitely beats the fall blues. Especially, when enjoyed with the right coffee.
photo: jojo yuen sharemyfoodd on unsplash
Resistance is futile.
Fast schon auf den letzten Drücker: Unser absolutes Lieblingsrezept mit Zwetschgen. Die Saison ist leider fast schon rum, aber das solltet ihr unbedingt probieren: Zwetschgen-Scones mit Clotted Cream. Versüßt definitiv jeden Herbstblues. Vor allem mit dem richtigen Kaffee.
photo: jojo yuen sharemyfoodd on unsplash
Ingredients:
6-8 small plums • 2½ cups whole wheat flour + a little bit for kneading • ½ cup cane sugar (or the equivalent amount of your substitute of choice) • 2tsp baking powder • ½tsp baking soda • ¼ cold butter stick • 1 large egg • 1 cup cream • 1 cup clotted cream
For the crust:
1tbsp sugar • 1tsp cinnamon • 1 egg white
Stone the plums, cut them into small pieces, mix with 1 tbsp of sugar and let the mixture sit – the longer, the sweeter it gets. Preheat oven to 375°F.
Mix flour, remaining sugar, baking powder, baking soda, and cold butter in a food processor until the mixture it is crumbly.
In another bowl, whisk the egg and the cream. Add to the flour-butter-mixture and knead with the stand mixer until you get a crumbly and solid dough.
Drain the plums and fold them into the dough. Knead once more and form the dough into a one-inch-thick disk.
Use a round cookie cutter to portion your scones and place them on a backing sheet.
Combine sugar and cinnamon for the crust, coat the sones with some egg white and spread the sugar-cinnamon-mixture on top. Bake for about 18 minutes.
The plum scones should be golden yellow, but not dry – that happens quickly when you use whole wheat flour, so check on the scones occasionally.
