Pink Champagne and Strawberry Scones
Using the KIS theory (Keeping it Simple) we made these scones using the same ratios of the Easy Soda Scones and added strawberries. We did have to add more flour! YUM...as for that glaze...OMG. You will love this one. They are perfect for a bit of a special breakfast, think Mother's day, Christmas, Easter...whatever. (Does Sunday brunch rate a mention? It should!) So get scone happy and enjoy!
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Need
-
Scones
- 150 Grams pink champagne plus some more
- 150 Grams cream BUY
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
- 400 Grams bakers or strong flour
- 400 Grams strawberries, hulled and quartered lenghways
-
Sparkling Lemon Glaze
- 150 Grams Ten Times sugar (icing sugar) or commercial icing sugar Recipe
- 10 Drops doTERRA lemon oil or the zest 1 lemon finely grated BUY
- Pink champagne as needed
Do
- 1
Preheat oven to 180°C and line a tray with baking paper.Set aside.
- 2
Place all ingredients into Thermomix bowl and mix 12 sec/Interval.
- 3
Tip out onto floured Silpat mat and gently roll out to 5 cm thick. Cut scones and place onto prepared tray.
- 4
Brush with a little milk or egg wash and bake 15 minutes until well risen and golden.
- 5
Serve with jam and cream, or use in other recipes throughout this site as suggested.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
