We usually prepare these sweet pastries the night before so that I can have a nice sweet breakfast with coffee or tea in the morning. They are very nice and tasty, and everyone in the family loves them.
Most importantly, they won't take too much time, but all the time they take will be worth it in the end because they are irresistible. This is a recipe for the so-called English "scones" only I make them a little smaller and I adapted some of the ingredients and ingredients a little to myself. These sweet pastries will go great with a fruit spread of your choice!
- 360 g of flour (plus more while kneading so it doesn't stick, while rolling, etc., but don't overdo it)
- 60 g of cold butter
- a bag and a half of baking powder
- 3 spoons of sugar
- a pinch of salt
- 240 ml of milk
- fruit spread as desired
First, mix the dry ingredients, then add the butter that you cut into cubes, mix the flour and butter with your fingers, like when making shortcrust pastry, so that it is crumbly.
Then gradually add milk and mix. When you get a slightly sticky dough, transfer it to a floured surface and add a little more flour to finish it.
When you have the dough, roll it out to 1-2 cm thick, and then use a mold or a glass to press it into the dough to get round "scrumpets".
Place them on a baking tray lined with parchment paper, then brush each pastry lightly with milk. Bake at 220 degrees for about 20 minutes, or until they get a nice golden brown color. When they cool down a bit, cut them in half and fill them with spread. Enjoy! :)
Recipe by: Hrvoje Stojanov (Hungry Again)