Summary

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

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Instructions

1. Preheat the oven to 225 degrees top / bottom heat. Line a baking sheet with parchment paper.
2. Put all ingredients in a bowl and mix together quickly and thoroughly - ideally with your hands.
3. 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).
4. Place these balls on the baking sheet and bake for 15 to 20 minutes (one stove bakes hotter, the other softer).
5. When the scones are nice and light brown and slightly crispy on top, they`re done.
6. Remove from the tray, let cool and enjoy.
7. The sweet rolls taste best when they are lukewarm - coated with butter and honey / jam.
8. They also taste great when cooled down for in between.
9. Or you can warm them up in the microwave for a few seconds, then they taste like fresh out of the oven.
10. Sure you can freeze leftover scones - but I have no experience with that because there are never any left over.
11. * Please do not use margarine, the butter gives such a wonderful taste.
12. 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.