English Berry Scones
10 servings
50 minutes
English scones with berries are the embodiment of morning elegance in British cuisine. Their history begins in Scotland, where traditional scones were served with tea in cozy homes. The delicate, airy texture of these small buns, the light creamy taste, and the sweet tang of fresh berries create a perfect combination. They are ideal for breakfast or afternoon tea. Serve them warm with butter, jam, or whipped cream to fully enjoy their softness and rich flavor. Scones are not just baked goods; they are a tradition that brings people together over a cup of fragrant tea.
1
Preheat the oven to 220 degrees. Sift the flour, add salt, powdered sugar, and mix. Add the chopped butter and rub the dough until crumbly.
- Wheat flour: 225 g
- Salt: to taste
- Butter: 75 g
2
Beat the egg with milk. Make a well in the flour mixture, pour in the beaten egg, mix, and knead the dough. Form a ball from the dough.
- Chicken egg: 1 piece
- Milk: 5 tablespoon
3
Lightly dust the table, rolling pin, and round cookie cutter with flour. Roll out the dough to a thickness of 2.5 cm. Cut out scones with the round cutter. Brush each with milk.
- Wheat flour: 225 g
- Milk: 5 tablespoon
4
Bake the scones in the oven for 10 – 12 minutes.
5
Chill and serve with fresh berries.
- Fresh berries: 200 g