FOR 15 PIECES
- 225 g wheat flour (type 405)
- Jodsalz
- 1 heaped tsp baking powder
- 50 g soft butter
- 2 THE Vollrohrzucker
- 1 egg (size L)
- 75 ml milk Milk for brushing
PREPARATION
1. Mix flour, 1 pinch of salt and baking powder. Add butter in small pieces, sugar , egg and milk to the flour. Knead everything well with the dough hook of the hand mixer. Wrap the dough in cling film and let it rest in the fridge for about 15 minutes.
2. Preheat the oven to 220 degrees (convection: 200 degrees/gas: level 4). Knead the dough well again with your hands. If it sticks, work in a little more flour. Roll out the dough on a floured surface as thick as a finger. Use a cutter or glass to cut out round sheets of dough (Ø approx. 6 cm).
3. Place the sheets of dough on a greased baking sheet or one lined with baking paper. Brush the dough with milk and bake for about 15 minutes until golden brown. Serve the scones warm.
Per piece: approx. 98 kcal E 2 g, F 4 g, KH 13 g Cholesterol: approx. 25 mg Preparation: approx. 30 minutes (without waiting and baking time)
