Scones

Ingredients for 10 servings:

• 210 g spelt flour, fine
• 210 g wheat flour
• 5 tsp cream of tartar baking powder
• 300 g natural yogurt (any fat content)
• 100 g butter, very soft or almost liquid*
• 2 packets of vanilla sugar
• 80 g sugar
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sweet rolls – with yogurt and egg-free

Preheat the oven to 225°C (top/bottom heat). Line a baking sheet with parchment paper. Place all ingredients in a bowl and mix quickly and thoroughly—preferably with your hands—to combine. This will form a soft, slightly sticky dough. Now form 10 equal-sized balls (each weighing approximately 90 g). Place these balls on the prepared baking sheet and bake for 15 to 20 minutes (some ovens bake more quickly, others more gently). When the scones are a nice light brown and slightly crispy on top, they’re done. Remove from the baking sheet, let cool, and enjoy. These sweet rolls taste best lukewarm—spread with butter and honey/jam. They’re also delicious cold as is, as a snack. Or you can warm them for a few seconds in the microwave, and they’ll taste just like they’re fresh out of the oven. Of course, you can freeze leftover scones, but I don’t have any experience with that, as I’ve never had any left over. * Please don’t use margarine; butter adds such a wonderful flavor. Baking tip: Turn off the oven after 10 minutes and let the rolls rest for another 5 to 10 minutes – 18 minutes was enough for me. Don’t overbake, or the scones will be dry.