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Scooooooooooones...
Soooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).
Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder
Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.
Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).
Guten Appetit!
ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder
Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.
Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).
Guten Appetit!
ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
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(Is the recipe for Cupboard Cabbage Rolls up? They sound delish.)
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