Ingredients for about 5-6 scones:
250 g of flour (or 170 g of buckwheat flour and 80 g of wheat flour)
50 g of soft butter
25g of sugar
1 egg
10 cl of milk
1 packet of dry yeast
Raisins
1 pinch of salt
Preparation:
1. Preheat the oven to 200 ° C.
2. Mix together the flour, bakkking powder, sugar and salt. Add the softened butter cut into small cubes. Mix with your fingertips to obtain a coarse breadcrumbs.
3. Beat the egg with half the milk. Reserve 2 tsp. to brown the scones later. Add the egg / milk mixture to the preparation.
4. Add the raisins.
5. By hand, quickly knead the dough and gather it into a ball. Add the rest of the milkk if necessary to obtain the right consistency (rather supple and a little sticky dough).
6. Roll out roughly with the flat of your hand in a layer about 1.5-2 cm thick. With a cookie cutter, cut round dough and place them on a baking sheet covered with baking paper. Gather the dough scrraps, and roll out again to cut circles until all the dough is used up.
7.Brown with the egg / milk mixture reserved previously. Bake for 8-10 minutes at 200 ° C.
