Bake in a preheated 220°C oven for about 10 minutes until golden brown.
The output is 10 pieces.Baking itself is simple, but it can be very difficult to make it right.
When baking scones, it is important to follow some rules: The
dough does not need to be kneaded much, so as not to melt the butter, it is ideal to chop it with a knife and knead it literally to combine all the ingredients. The less you knead the dough, the more layered the scones will turn out.The scones should rise well when baking, so it is important that the edges of the dough are not molded by pressing when cutting.Lubricate the egg-milk mixture only the top of the slope, but not the edges. Again, so as not to interfere with the slopes to climb.Scone is an indispensable attribute of the British culinary tradition. Presumably, the scones appeared around the XI century. Initially, it was a flatbread made of oat flour, baked in a stone fireplace. The raw tortilla was cut into 6-8 parts, triangles were obtained, and then baked. And there is still such a form of scones. With the advent of baking powder, the scones became a lush bun and they began to make them round. Modern scones are baked with the addition of raisins, chocolate, herbs and spices.I suggest you join the most beautiful and refined British tradition, bake these scones and enjoy a tea party with your loved ones. The scone should be cut in half, smeared with a layer of strawberry jam, and put a spoonful of thick melted cream on top. Well, or vice versa, first cream, then jam. Try it both ways and decide how delicious it is!