Scones

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix 250 g flour, sugar, vanilla sugar, salt, baking powder and flaked almonds in a bowl. Add butter in flakes and 125 ml buttermilk, knead to a smooth dough with the dough hooks of the mixer.

2. 2

   Cover and chill for about 15 minutes. Then leave to rest at room temperature for about 30 minutes.

3. 3

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Knead dough well with floured hands. Roll out to a thickness of about 2 cm on a little flour. Cut out circles (approx. 6 cm Ø) with a round cookie cutter or a glass.

4. 4

   Place the scones on a baking tray lined with baking paper. Knead the rest of the dough again and process in the same way.

5. 5

   Brush scones with 2 tablespoons of buttermilk and bake in a hot oven for 12-14 minutes until golden brown. Remove and let cool slightly on a cake rack. The English prefer to eat the scones lukewarm with orange marmalade and clotted cream.

6. 6

   If you can't get the clotted cream here, you can use double cream as an alternative.