Classic scones

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 2 tsp baking powder
• 4 tbsp, levelled sugar
• 1 tbsp, levelled vanilla sugar
• ½ tsp salt
• 125 g butter cold
• 250 g buttermilk or 250 g milk with a dashes of lemon
• some milk or 1 egg yolk, beaten
• e.g. mascarpone or sour cream (instead of clotted cream)
• n. B. Jam or fruit jelly to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

English recipe – quick and incredibly delicious, makes about 12 scones

Preheat the oven to 200°C fan-assisted oven or 220°C conventional oven. Line a baking tray with baking paper. Sift flour into a bowl and mix well with all the dry ingredients. Cut the butter into small pieces and mix into the dry ingredients. Gently warm the buttermilk, or slightly warm the milk, add a splash of lemon juice, and let it stand for a moment. Pour the buttermilk or lemon milk into the flour mixture and mix briefly with a fork. Lightly dust the work surface with flour, place the dough on the work surface, fold and knead a few times, then roll out to a thickness of about 2-3 cm or flatten by hand. Using a small drinking glass, cut out circles and carefully place them on the baking tray. Knead the remaining dough together, roll it out again, and cut out more dough circles until all the dough is used up. Brush the dough pieces with a little milk or beaten egg yolk and place in the oven. Bake for approximately 12-15 minutes, until the scones are lightly browned. Let them cool slightly and enjoy while still lukewarm. We cut the scones open, top with strawberry jam or fruit jelly, for example, and a dollop of smooth sour cream or mascarpone, and enjoy them with coffee or tea. Our little one also loves them with Nutella. This recipe makes approximately 12 scones.