Freshly Baked Scones
The perfect scones are crispy on the outside with a soft, buttery and flaky interior.
Ingredients
- 270 g All-purpose flour (2¼ Cup)
- 2 tsp Baking powder
- 0,5 tsp Salt
- 1 tsp Sugar
- 50 g Butter (1.8 oz) cold, cut in cubes
- 200 ml Sour milk (6.8 fl.oz) or milk/yoghurt
- 1 Egg ,to brush the scones
Instructions
- Preheat oven 250 °C (482 ℉)
- In a bowl mix flour, baking powder and salt
- Add butter and rub the butter with the flour mixture
- Add sour milk or milk/yoghurt and knead it gently using your hands, just enough to bring the dough together.
- Shape into eight small buns or four large buns and place on a lined baking sheet.
- Brush the tops with a beaten egg.
- Bake for 10 minutes
Notes
- Scones are best eaten fresh from the oven. Bake them just before serving.
- You can store the remaining scones in a plastic bag with a zipper for a day or two.
- If you want to prepare the scones the day before: Store them in the fridge overnight, brush the tops with a beaten egg just before baking them.
- If you do not have sour milk, mix 100 ml of milk with 100 ml of yoghurt. Or make your own sour milk.