Scones

The scone is the indispensable companion of the classic English afternoon tea: a tall, crumbly tea cake, finest fresh and warm.

1. Mix the flour with the baking powder and the sugar.

2. Rub the cold butter into it, until it is a breadcrumb texture.

3. With the milk quickly, just barely bring the dough together – do not knead it for long.

4. Roll it out finger-thick, and cut out rounds with a pastry cutter.

5. Brush the tops with beaten egg.

6. Bake them at 200 °C for 12-15 minutes, until they rise and turn golden brown; serve them with strawberry jam and whipped cream.

Tip: Minimal kneading is the secret – this is what makes the scone tall and crumbly.