Scones – Basic Recipe

For the scones, preheat the oven to 200 °C convection (or 220 °C top/bottom heat). Mix flour and baking powder. Dice the butter and add.

Knead with your fingertips until small flakes form. It is important to work quickly so that the butter does not become too soft.

Make a well in the center of the mixture. Add remaining ingredients to the well. Using a spoon or dough spatula, mix dough loosely but thoroughly. Do not knead.

Transfer the dough to a floured work surface. If it is still too wet, add a little flour and knead very lightly – the dough should not be “smooth”, but quite airy, soft and loose.

Roll out the dough to a thickness of about 3 cm. It is often sufficient to flatten it just a little by hand, since the dough is so soft.

Cut out the dough with a round cookie cutter (diameter 5-6 cm) or a glass and place on a baking tray lined with baking paper.

Brush the scones with a little milk and bake for 12-15 minutes until golden brown. Serve while still warm or allow to cool and seal airtight.

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