Can scones be eaten for breakfast?

Yes, scones can definitely be eaten for breakfast. They are a delicious sweet treat to enjoy with coffee or tea.

Can scones be frozen?

Yes, scones can be frozen. Just make sure to let them cool completely before placing them in an airtight container in the freezer.

What is the difference between scones and regular rolls?

Scones are originally a Scottish dish and have a more crumbly texture than rolls. They are also often sweeter and are typically eaten with clotted cream and jam.

Scones with sour cream and raspberries

Name: Scones with sour cream and raspberries
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 450 g self-raising flour; 1 tsp baking powder; 1 pinch of salt; 50 g fine sugar; 120 g cold butter, cubed; 2 eggs, beaten; 1 tsp lemon juice; 90 ml milk; 1 egg yolk with a splash of milk for glazing; Toppings:; 1 jar of sour cream; 1 jar of good quality raspberry jam; Some extra fresh raspberries

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40min

•

Easy

If you've always wanted to make scones, then this recipe is for you! They are light and flaky, ridiculously delicious, and not difficult!

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Ingredients

What do you need?

Quantity: 4P

450 g self-raising flour
1 tsp baking powder
1 pinch of salt
50 g fine sugar
120 g cold butter, cubed
2 eggs, beaten
1 tsp lemon juice
90 ml milk

1 egg yolk with a splash of milk for glazing

Toppings:
1 jar of sour cream
1 jar of good quality raspberry jam
Some extra fresh raspberries

450 g self-raising flour
1 tsp baking powder
1 pinch of salt
50 g fine sugar
120 g cold butter, cubed
2 eggs, beaten
1 tsp lemon juice
90 ml milk

1 egg yolk with a splash of milk for glazing

Toppings:
1 jar of sour cream
1 jar of good quality raspberry jam
Some extra fresh raspberries

Preparation method

How do you make this?

Preheat the oven to 220°C

Put all the dry ingredients in a bowl.

Sprinkle the hard butter cubes over it.

Now use your fingertips to rub the butter into the flour until you have a very fine crumble.

Beat the eggs into the milk and add, along with the lemon juice, knead until you have a slightly crumbly ball of dough, sprinkle some flour on your work surface and shape into a flat circle.

Now roll it out to about 2 cm thick.

Take a cutter between 6 and 8 cm and cut out as many circles of dough as possible.

Place them on a baking sheet lined with parchment paper.

Press the remaining dough back together, roll out again and repeat until the dough is used up.

You can also choose to cut your dough into 8 instead of cutting out circles.

Beat the egg yolk with a splash of milk and brush the top.

Bake for 12-15 min depending on the size of your dough circles.

Let them cool on a wire rack.

Generously spread with sour cream.

Mash some fresh raspberries into the jam and top off.

Put the lid on and sit up straight before you take a bite. 😊