Mini scones

Ingredients for 1 servings:

• 110 g flour
• 1 tsp, leveled baking powder
• 10 g sugar
• 25 g butter, soft
• 70 ml milk
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Irish, approx. 12 scones

Preheat the oven to 220°C (Gas Mark 7) using conventional heat (top/bottom heat). In a bowl, mix together the flour, baking powder, sugar, and salt. Knead in the butter until completely incorporated. This will form a very crumbly dough that will form larger lumps when pressed together. Gradually add the milk until you have a smooth, slightly sticky dough. It’s best to knead by hand, and be careful not to use all 70ml. Roll the dough into walnut-sized balls and place them on a baking tray lined with baking paper. You should have about 12 balls. Place the baking tray on the middle rack of the oven for 6-8 minutes, until the scones have risen and are lightly browned on top. Remove the scones from the oven and let them cool slightly. They taste best warm, but they should keep for at least 3 days in an airtight container. They are especially good with (strawberry) jam.