What shape should scones be



  • 300 grams of flour
  • 40 g butter (cold)
  • 260 ml milk
  • 1 pinch of salt
  • 1 teaspoon of sugar
  • 6 teaspoons of baking powder
  • some extra flour to roll out and some milk to coat the scones.
  • a bowl
  • a wide knife or spatula
  • a rolling pin to roll out the dough
  • a round cookie cutter about 6 cm in size (or alternatively a glass or cup of this size, the upper edge of which can be used to cut out)
  • a baking sheet lined with baking paper
  • a brush (for spreading the milk)


In order for the scones to be nice and loose and soft, the dough must only be processed roughly. Instead of kneading the dough, just mix it loosely with a wide knife or spatula. The ingredients should be stirred quickly, so it is important that everything you need is laid out beforehand.
Milk and butter should be cold.
Sift the flour, baking powder, salt, and sugar into a bowl. Sifting makes the dough even looser, as airy spaces are formed. Add the butter in flakes and knead into the flour with your fingertips so that fine crumble forms are formed.
This should be done as quickly as possible and not too thoroughly so that the butter does not soften between your fingers.
Now press a well in the middle of the dough and pour the milk into it. Roughly mix all ingredients with a wide knife or spatula. Do not process the batter too thoroughly or the scones will be too firm.
You should stop while the dough is still a bit wet and sticky. Under no circumstances should the ingredients be kneaded into a homogeneous mass!
Carefully take the dough out of the bowl with floured hands and place on a floured work surface. The dough should be formed into a ball easily and without pressure. Now roll out a thick (2 - 3 cm) sheet of dough with a rolling pin and cut out circles.
The dough must not be rolled out too thin, otherwise the scones will not rise enough and will remain too flat.
Place the scone circles on the baking sheet. Lightly squeeze the rest of the dough again and roll out again to cut out a few more scones. When all of the scones are on the baking sheet, brush the surface of each circle with a little milk.
Put the tray in the oven and bake for about 12-15 minutes at 220 ° C (fan oven 200 ° C) until the scones have risen and are golden brown. The high temperature during baking is necessary so that the baking powder can become active.
Take the tray out of the oven and immediately wrap the scones in a clean tea towel to prevent them from drying out. Of course, the scones taste best when they come fresh from the oven. You can cut them apart like a bun and brush the halves first with a little clotted cream, then with sweet jam and enjoy with a cup of hot tea.

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