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
you find recipes on the BBC website… 
stir the flour, baking powder 
change the flour in the recipe… 
measured the butter… 
knead lightly and work in the sultanas… 
brush the tops of the scones with a little egg yolk 
preparing on a baking tray… 
Ready to split and serve with sweet or savory toppings!
Tip
See the original recipe: https://www.bbc.co.uk/food/recipes/tea_time_scones_77839