250 g all-purpose flour
75 g butter or margarine
1 small spoonful of sugar
15 g active dry yeast
1 pinch of salt
milk
250 g all-purpose flour
75 g butter or margarine
1 small spoonful of sugar
15 g active dry yeast
1 pinch of salt
milk
Combine the sifted flour with the softened butter or margarine, the yeast and salt
Mix well
Add a little cold milk to achieve a soft dough
Knead it gently
Roll out the dough to about 1 1/2 cm thickness, no more, and make discs of about 5 cm diameter using a glass
Gently grease a baking sheet and place the scones in a hot oven for 10-15 minutes
The scones should grow significantly, tripling their initial thickness, and should turn golden brown like English faces
Cut them in half horizontally and spread with lightly salted butter or margarine
Delicious when served warm (about 20 biscuits).
