Scones
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 210 g spelled flour, fine
- 210 g wheat flour
- 5 teaspoons tartar baking powder
- 300 g natural yohurt, (reardless the fat level)
- 100 g butter, very soft / almost runny *
- 2 packs vanilla sugar
- 80 g suar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 225 degrees top / bottom heat. Line a baking sheet with parchment paper.
- Put all ingredients in a bowl and mix together quickly and thoroughly - ideally with your hands.
- The result is a soft, only slightly sticky dough. Now shape 10 balls of the same size from this dough (each approx. 90 g weight).
- Place these balls on the baking sheet and bake for 15 to 20 minutes (one stove bakes hotter, the other softer).
- When the scones are nice and light brown and slightly crispy on top, they`re done.
- Remove from the tray, let cool and enjoy.
- The sweet rolls taste best when they are lukewarm - coated with butter and honey / jam.
- They also taste great when cooled down for in between.
- Or you can warm them up in the microwave for a few seconds, then they taste like fresh out of the oven.
- Sure you can freeze leftover scones - but I have no experience with that because there are never any left over.
- * Please do not use margarine, the butter gives such a wonderful taste.
- Baking tip: Switch off the oven after 10 minutes and give the rolls another 5 to 10 minutes of post-heating - a total of 18 minutes was enough for me. Do not bake too long or the scones will dry out.
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