Grandma’s Scones
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Cakes made of yeast dough, filled with filling and decorated with crumble, plums or almond flakes.
Ingredients:
Procedure:
1. Spread the yeast in 4 tablespoons of lukewarm milk, stir in 2 tablespoons of snake flour, dust the surface with flour, cover with a cloth and leave in a warm place to rise
2. Sift the remaining semi-coarse flour into a bowl, stir in the granulated sugar, egg yolks, 1 egg, softened butter cut into pieces, rum, finely grated lemon rind, salt, risen sourdough starter, remaining milk, mix and knead the dough, leave it to rise for about 60 minutes
3. Then knead the dough again, divide it into small pieces, shape them into balls, put them on a greased baking sheet and let them rise again
4. Flatten the risen balls and press out the lower centre with a glass for the filling, brush with beaten egg and fill with filling, decorate with plums, crumble or almonds
5. Let rise slightly again, then place in the oven and bake at 200 °C until golden brown (about 15 minutes), place finished on a metal rack and let cool.