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Origin: Great Britain - Region: Scottland.
English scones
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Modern English scones perfect to eat for breakfast, or the the afternoon tea. Common to eat them half warm with some salted butter and different sweet jams or marmelad.

Ingredient List for 4 cackes, 16 bread servings:
Button English scones
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594 gr Flour
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1 tablespoon Salt
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5 tablespoons Baking powder
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100 gr Margarine
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400 ml Milk

Oven temperature:
250 degrees Celsius
Instructions:
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Start the oven on 250 degrees Celsius on electrical heat.
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Mix the flour, baking powder and the salt in a big bowl.
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Put the margarine in the bow and grind it together with the flour with your fingertips or a fork until it forms a crumbly dough. Continue until you don’t have any big butter lumps.
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Add the milk in the bowl and stir it together in to a dough.
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Divide the dough in 4 pieces. Form them on a baking paper in to round cakes approx 2 cm high.
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Cut with a sharp knife a cross from one side to the other in the dough, but be careful not to cut all the way through.
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Prick the dough with a fork.
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Put the scones in the middle of the oven for 15 minutes, until they get a golden brown surface.
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Serve the scones warm.
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