Scones are a British tea time classic, but the light little baked tea time treats are also a great idea for brunch! Simply choose a topping to suit your mood: clotted cream, butter, whipped cream, jam, curd or berry coulis. The particular consistency of the scones is created by incorporating cold butter into the dough, which is then only very gently mixed or kneaded after milk is added.
- Preheat the oven to 220°C (conventional oven). Sift the flour, baking powder, Hermesetas Granulated and salt into a bowl. Grate the butter with a grater and sprinkle it in the bowl.
- Pour the milk and buttermilk into the bowl and bring together to form a dough. If you prefer, knead the dough in a mixer with dough hooks. However, it might be easier to tip the dough onto a floured surface and continue to knead it by hand.
- Roll the dough out with a rolling pin until it is approximately 1 cm thick. Use a round cutter (approx. 6-7 cm in diameter) to cut out the scones.
- Place your scones onto a baking sheet lined with baking paper, brush with beaten egg and bake in the oven for 10-12 minutes.
Beaten egg for brushing