tea scones

Name: tea scones
Cook time: 30 min
Total time: 30 min
Yield: 15
Ingredients: 50 g Lard; 250 g Flour; 2 coated Tsp Baking Powder; 15 g Sugar; 1 pinch Salt; 1 egg (size M); 1/8 l Milk; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 15

50 g Lard
250 g Flour
2 coated Tsp Baking Powder
15 g Sugar
1 pinch Salt
1 egg (size M)
1/8 l Milk
7-10 Tbsp Flour
baking paper

Directions

1
Cut the lard into small cubes and put them into a mixing bowl. Mix flour, baking powder, sugar and salt and add. Beat the egg and milk. Put 1 tablespoon aside and put the rest into the bowl.
2
Knead quickly with the dough hooks of the hand mixer. Dust the worktop with flour. Roll out the dough to a thickness of 6 mm. Cut out circles (5 mm Ø). Knead dough remains and roll out repeatedly.
3
Wash the tomatoes, dab dry and cut in half. Heat the oil in a pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper and remove. Add asparagus to the hot frying fat and fry for 3-4 minutes, season with salt and pepper and remove.
4
Serve warm. Serve with mascarpone and strawberry jam.