Recipe – Scones

When I was an exchange student in the USA, my (host) mom would make pancakes or scones on the weekends for breakfast. I loved and kept this tradition later on. Until I – like most people it seems, including my host family – kind of fell of the sugar and carb wagon. But the other day I just couldn’t resist. So if you want to celebrate this Sunday (or my American mom), make some scones!

Here’s my mom’s recipe for 12 scones:

2 3/4 cups (ca. 6,5 dl) flour (I used whole wheat)
1/2 cup (ca. 1 dl)  sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cups (ca. 2 dl) firm butter, cut into small pieces
1 cup (ca. 2,5) milk
add fruit if desired

  • Mix dry ingredients,
  • cut in butter until crumbs,
  • stir in milk,
  • knead 25 times,
  • shape and place 2 inches apart.
  • Bake 400° F (200 ° C) for 18-22 minutes

During the colder season, I like to add orange zest – lemon zest tastes great, too, but to me it’s more of a “cold”/fresh taste (= summer in my mind), while orange feels more “warm”. You know what I mean?

My favorite breakfast – besides American pancakes, of course!

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