We’ve eaten Scones in England at the Tea time. Scones are a traditionell food and a basic of a afternoon tea light meal. Often, you can eat Scones with clotted cream (german: Schlagsahne) or jam, we’ve eaten varieties with cheddar or bacon.
We changed the recipe with rye flour. The new name is “German potatoes” 😉
Ingredients
- 450g rye flour
- 2 tsp baking powder
- 50g caster sugar
- 100g butter, softened, cut into pieces
- 2 free-range eggs
- a little milk
- handful sultanas (optional)
Method
- Crack the eggs into a measuring jug
- add milk to 300ml in total liquid
- stir the egg and the milk into the flour and mix to a soft and sticky dough
- knead lightly and work in the sultanas
- roll as a bread roll 2cm thin and brush the tops of the scones with a little egg yolk
- bake for 12 – 15 minutes – the top should be have a golden-brown color
- To serve, split the scones and serve with strawberry jam or clotted cream
Tip
See the original recipe: https://www.bbc.co.uk/food/recipes/tea_time_scones_77839