English scones

Ingredients for English scones

Instructions for English scones

To prepare the English scones recipe, please follow these instructions:

1. Wheat flour and milk poured into a bowl. Crumble the butter with your fingers. Scrape the grains out of the vanilla pole and mix the grains into a little of the flour lice in the mixture (which makes the grains spread and become more powerful in the finished scone). Then add the remaining ingredients and mix well together.
- If you are using chocolate, make sure to cut the plate into the tern (as good as possible) preferably with a saw-topped bread knife so that the chocolate does not mill when you cut it. Roses or cranberries are simply poured in.
Use if necessary. A low speed stirrer. The dough will be soft and possibly. A little sticky.

2. Divide the dough into two as it is easier to work with a little at a time. Roll the first dough onto the table with a slight flour so the dough is not stuck, to approx. 2 cm in thickness. These scones are stuck with a glass of approx. 6-6.5 cm in diameter.

3. Let your scones rise for 10 minutes. Under a dish while the oven warms up.

4. Egg and milk for brushing are whipped well, so there is neither egg nor milk to look. The mixture is brushed on your scones - do not be thrifty :-)

tips:
Bagetid: approx. 10 min. In a 250C degree hot oven (hot air 225C degrees). They must be light golden and like soft.