Yeast scones

Ingredients for 1 servings:

• 250 g flour
• 150 g natural yogurt
• 50 ml cream
• ½ cube of fresh yeast
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp oil, neutral in taste
• Butter for the mold
• Breadcrumbs for the mold
• e.g. butter or clotted cream
• e.g. jam

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

enough for 6 pieces

Gently warm the cream, add the sugar, crumble in the fresh yeast, stir, and wait until the yeast mixture foams up. Put the flour in a bowl, add the yogurt, salt, and oil, and pour in the foamed yeast mixture. Using the dough hook of a mixer, knead everything into a yeast dough, cover, and let it rise in a warm place for about 1 hour. Then remove from the bowl, knead again with a little flour, and divide into 6 portions. Butter a 6-hole muffin tin and sprinkle with breadcrumbs. Pour the portioned yeast pieces into the muffin tin, cover, and let rise again. In the meantime, preheat the oven to 180°C. Once the yeast scones have reached the right temperature, bake them on the second-to-last, bottom rack of the oven for about 20 minutes. Remove the scones from the bowl and let them cool on a wire rack. Serve with clotted cream or butter and jam.