- 250g of flour
- 40g butter
- A glass of milk (preferably small)
- 3 teaspoons powdered sugar
- 1 packet of dry yeast
Mix (by hand!) Flour, butter and yeast.
Then add the sugar and milk. Make sure your dough is soft.
Preheat oven to 220 ° C.
Spread your mixture on the pan to a thickness of 2 cm.
Cut small circles that will cook in the oven for a quarter of an hour.
Your golden and puffy scones are to be enjoyed without waiting!
Accompany them with a bergamot tea made with your kettle Lagrange Hemisphere®.