No scones, but here's something Finnish instead:
Runeberg tarts:
- 1 egg
- 150 ml (10 tbsp.) sugar
- 100 ml (6 tbsp.) light cream (10%)
- 100 ml (6 tbsp.) finely ground almonds
- 200 ml (3/4 cup) dry cake crumbs
- 150 ml (10 tbsp.) butter
- 150 ml (10 tbsp.) flour
- 1 tsp. baking powder
Decoration
- Raspberry or red currant jelly
Icing
- 100 ml (6 tbsp.) icing sugar
- 1-2 tsp. water or lemon juice
- Pink food coloring
Method
1.Beat the egg and sugar together until light and foamy.
2.Add the light cream, ground almonds and cake crumbs, then the melted butter; mix well.
3.Blend in the flour and finally the baking powder.
4.Pour the batter into prepared muffin tins and bake in a preheated 225° C (450° F) oven for about 15 minutes.
5.Let cool. Top each muffin with a dollop of jelly.
6.Combine the icing sugar with a little water or lemon juice to make the icing. Add a few drops of food coloring to obtain a "candy pink" color. Surround the jelly with pink icing.