Our guests often arrive at tea time, so we love to offer them our delicious tea scones that are perfect for the spicy citrus flavor of an Earl Grey or the refreshing astringency of a Darjeeling.
- 350 g flour
- 1 tsp salt
- 2 tsp dried yeast
- 1 tsp baking soda
- 2 tbsp powedered sugar
- 70 g butter
- 175 ml milk and extra milk for brushing
- Mix all the dry ingredients to obtain a sandy mixture and incorporate the warm milk.
- Make a dough ball and let it rest for 30 minutes
- Roll the dough to a thickness of 2-3 cm and cut into pieces of approximately 5 cm.
- Brush milk on the scones and cook at 230 °C for about 10 to 12 minutes until risen and golden on the top.
- Eat just warm or cold on the day of baking, generously topped with jam and clotted cream
Cool on wire rack and serve fresh with butter, fresh whipped cream and jam. Also a great addition to any breakfast or brunch.
- Cheese version: do not put sugar and incorporate grated cheese.
- Dried fruit version: add dry fruits, raisins or cherries, and reduce 5gr butter, flour, sugar and put 150 ml of milk.