Scones hearts with lightning jam

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Let the berries thaw at room temperature. Place them in a tall mixing bowl, sprinkle jam sugar on top and puree them with a hand blender for about 45 seconds. Fill the jam into 2 prepared twistoff jars (each containing approx. 200 ml).

2. 2

   Seal them and put them in cold storage. Tip: Prepare the berry jam the day before. It keeps fresh in the refrigerator for 14 days.

3. 3

   Mix 500 g flour, baking powder and sugar in a mixing bowl. Add the soft butter in flakes and knead everything briefly with the dough hooks of the hand mixer. Add 150 ml milk and 1 egg and knead both briefly into the dough.

4. 4

   Then knead everything with your hands until the dough is really smooth. But only very briefly, so that the dough doesn't get tough.

5. 5

   Preheat the oven: Electric cooker: 200°C/circulating air: 175°C/gas: stage 3. Lay out 2 baking trays with baking paper. Roll out the dough on some flour 1,5-2 cm thick. Cut out about 18 hearts with a heart cutter (about 7 cm Ø).

6. 6

   Knead the remains of the dough again and again and roll them out. Put the hearts on the trays. Whisk the egg yolk and 2 tablespoons of milk. Spread the hearts with it.

7. 7

   Bake the scones hearts in the oven one after the other for about 12 minutes. Take them out of the oven and let them cool down on a cake rack. Fill the quark, crème fraîche and vanillin sugar into a mixing bowl and mix them briefly with a whisk.

8. 8

   Dust the scones hearts with icing sugar and serve with the quark cream and berry jam.

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
11 g

PROTEINS
6 g