Friday, November 23, 2012


scones, with home made jam and butter or cream, make them for breakfast in the weekend
 photo: mikkel vang

225 g all purpose flour
3 tsp baking powder
pinch of salt
55 g butter, in small lumps
25 g sugar
150 ml buttermilk
1 free-range egg, beaten

preheat the oven to 220 ºC. 
grease a baking sheet. 
sift the flour, baking powder, salt and sugar into a large mixing bowl and rub in the butter. 
add the buttermilk and knead to a soft dough, shape the dough into a round with your hands and place on a lightly floured surface. 
use a rolling pin and roll out the dough until about 2,5 cm thick.
use a 5 cm wide cutter or a small glass to stamp out rounds and place them on the baking sheet.
brush the scones with the beaten egg and bake for 12-15 minutes until risen and golden.
let the scones cool on a wire rack and serve with butter, cream and good jam.

they don't keep very well, eat them all or pop them in the freezer.



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