English Breakfast Muffins
4 servings
60 minutes
English breakfast rolls are a classic of British cuisine known as scones. Their history dates back to Scotland, where these tender and airy pastries first appeared. The rolls have a light crumbly texture thanks to butter, and the sweet taste of sugar makes them perfect for morning tea. They are especially good with butter, jam, or honey that enhance their softness and rich flavor. The simplicity of preparation makes them accessible even for novice cooks. These rolls will be a cozy addition to breakfast, filling the home with the aroma of fresh baking and creating an atmosphere of traditional British tea time.
1
Preheat the oven to 220 degrees. Sift the flour into a large bowl, add salt, baking powder and mix. Add butter cut into small cubes. Then mix the flour with the butter using your fingers until the mixture resembles crumbs. Add sugar and mix.
- Wheat flour: 225 g
- Salt: pinch
- Baking powder: 2 teaspoons
- Butter: 75 g
- Powdered sugar: 40 g
2
In a separate container, beat the egg with two tablespoons of milk. Make a well in the flour mixture and pour in the beaten egg with milk. Knead the dough - it should be soft but not sticky. Add milk if necessary. Form a ball from the dough.
- Chicken egg: 1 piece
- Milk: 1 tablespoon
3
Lightly dust the table with flour. Roll out the dough to a thickness of 2.5 cm (I made small scones and rolled it a bit thinner). Cut out the scones. Re-roll the scraps of dough and cut out more scones.
- Wheat flour: 225 g
4
Place on a baking sheet and brush with beaten egg mixed with milk.
- Chicken egg: 1 piece
- Milk: 1 tablespoon
5
Bake for 10-15 minutes until golden brown.
6
Serve with butter, honey, jam.