Ingredients
| 300 g | plain flour |
| 1 tbsp | baking powder |
| 50 g | sugar |
| 80 g | cold butter, cubed |
| 150 ml | cold milk |
| 1 | egg (half for brushing) |
| 1 pinch | salt |
Method
- Rub the flour, baking powder, sugar, salt and butter with your fingertips into crumbs.
- Add the milk and half the beaten egg and bring together without kneading.
- Pat to 3 cm, cut with a round cutter without twisting and brush the tops.
- Bake at 220 °C for 12 to 14 min.
To finish: Hibiscus jam (recipe 20) and cream.
Tip: Twisting the cutter seals the edges and the scone will not rise. Cut straight down.