Vanilla scones with double cream and jam

Name: Vanilla scones with double cream and jam
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 250 g Flour; 50 g Sugar; 2 packages Bourbon vanilla sugar; 1 pinch Salt; 1/2 package Baking Powder; 100 g Butter; 125 ml + 2 tablespoons of milk; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

250 g Flour
50 g Sugar
2 packages Bourbon vanilla sugar
1 pinch Salt
1/2 package Baking Powder
100 g Butter
125 ml + 2 tablespoons of milk
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, sugar, vanilla sugar, salt and baking powder in a bowl. Add butter in flakes and 125 ml milk, knead to a smooth dough with the dough hooks of the hand mixer. Cover and chill for about 15 minutes. Then leave to rest at room temperature for about 30 minutes. Knead again well with floured hands. Roll out on a floured work surface to a thickness of approx. 2 cm. Cut out circles (6 cm Ø) with a round cookie cutter or alternatively with a glass.
2
Place circles on a baking tray lined with baking paper. Knead the rest of the dough again and use it in the same way. Brush the circles with 2 tbsp. milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-14 minutes. Remove and place on a cake rack. Tastes best lukewarm. Serve with double cream and jam
3
waiting time approx. 1 1/2 hours