Happy New Year - with fresh scones with cherry filling for breakfast

Happy New Year! Since isses already: 2015. Welcome! In Cologne, the new year welcomes us with bright sunshine and blue skies. I hope you all slipped well too - I wish you all a great start to a successful, happy and, above all, healthy new year!

And as promised, there is now a New Year's recipe - just right for a relaxed Sunday breakfast or as a small piece of afternoon coffee.

In the South of Cologne, we have a very wonderful coffee roaster, where we always get our favorite espresso: Ernst Kaffeeröster. My husband also gets a fresh coffee and a pastry during his lunch break and that's where he stumbled over snails made of cherry scones. Accordingly, my job now was to recreate these snails for home.

 Juicy Scones snail with cherry filling, served fresh with coffee

As a basic recipe, I picked up my classic scones recipe, the dough rolled out and spread with thickened cherries. The dough is then rolled up, cut into a piece and baked in a muffin tin. And you've got handy, delicious scone-filled scones with cherries.
Now I enjoy a few days off, hang around the blog a bit, and do things left over before I have to go back to work on Monday.

Cherry scone snail, served with freshly brewed latte macchiato

Scones snails with cherry filling

for 6-8 snails

For the cherry filling

1 small glass of morello cherries (370 ml) or about 250 g of fresh, pitted cherries and 150 ml of cherry juice
2 tablespoons of cornstarch
100 g of cherry jam

For the scones

350 g flour
75 g sugar
2 heaped Tl tartaric powder
1 pinch of salt
90 g cold butter in flakes
1 egg
175 ml cream and flour for the work surface

Preparation pan>

Preheat the oven to 200 ° C top and bottom heat.
6-8 Place the muffin tray wells with enough pieces of baking paper so that the paper sticks out.

Den Drain the cherry juice into a small saucepan, keep the cherries aside for a while.
Remove some of the juice and stir until smooth with the cornflour. Boil the juice in the pot, mix in the cornstarch mixture with constant stirring and bring the mixture to a boil again. Switch back the temperature and let the juice simmer for about 1-2 minutes until custard. Turn off the heat, stir in cherries and cherry jam and allow the mixture to cool slightly.

Meanwhile, prepare the dough:
Mix the flour, sugar, baking soda and salt in a large bowl.
Add the butter flakes and work it into the flour mixture with a Pastry Cutter, a knife or with your fingertips. It should develop a crumbly consistency. It also works in a food processor or blender.

In a smaller bowl, whisk the egg with a whisk. Mix in the cream well.
Pour the cream mixture into the large bowl and mix everything with a wooden spoon or food processor. Do not stir too long, but only until the flour is roughly worked.

Cut the dough in half and place one half on the well-floured surface. Flour the dough and roll out about 0.5 cm thick to a rectangle. Spread about half of the cherry filling on the dough, always leaving at least 1 cm to the edge.Now divide the rolled up rolling pin into 3-4 pieces and carefully place the snails with the open side up in a muffin pan lined with sufficient baking paper - yes, that can be quite a mess, but the effort is worthwhile!
With the second Move the dough portion in the same way, while holding back some of the cherry pudding. Once the snails are in the muffin dish, evenly distribute the remaining cherry paste over the snails.

Slide the muffin dish onto the middle rail of the preheated oven and bake the scones for about 30 minutes until the dough is golden brown.
Then remove from the oven and let the muffin tray to cool for about 10-15 minutes on a wire rack.
Serve the scones lukewarm or chilled.

 Juicy scone with cherry filling, freshly served