The British eat scones, not only for Breakfast. It is also an essential attribute of afternoon tea — Devonshire tea. This "tea set" is usually a pot of tea (or coffee), the classic triangular sandwiches, strawberry jam, very heavy cream and, of course, scones. According to the rules of etiquette, hot scones break down, one part set aside. Holding the knife with the right hand, smear it on a bun, strawberry jam, put on top of the heavy cream. All this simple design is at once eaten and washed down with tea. Scone scone is a small British "bystroje" of Scottish descent. The first mention of scone and it was noted in the manuscripts 1513. In some counties of England a scone is called "skoan". However, according to British dictionaries, it is more correct to say "SKON". If you believe the Oxford English dictionary, the name muffin comes from the Dutch schoonbrood — lovely white bread (schoon — clean, brood — bread). Originally scones were baked in a large amount of oil as traditional donuts. But when baking powder became available to the public, scones began to be baked in wind furnaces, what you are doing today. In the old scones were baked without sugar, they were savoury and quickly callous. Currently, they are often prepared with the addition of seeds, nuts, raisins and a variety of seasonal berries. In Scotland and Ireland prefer scones with potatoes, or the so-called soda scones — Irish Soda Farls. These potato scones (or Soda Farls) — a mandatory addition to the cult traditional Scottish Breakfast (or Irish Breakfast alsterkamp) Ulster Fry.

1. Sifted flour mixed with baking powder and salt, grind with butter hands

2. Whisk the eggs, they should increase in volume twice. I added sugar to our tastes :-) Gradually, continuing to stir the mixture with a whisk, pour in the milk

Mix 1 and mix 2. Add the washed and drained raisins. I pre-mix it with 1 tsp of flour so it is evenly distributed on the test.

The source from the resulting crumbly dough should form a layer thickness of 2-3 cm and cut out small round biscuits with a Cup. I formed them with wet hands. Put the buns on the sheet, it is better to cover it with parchment paper or baking paper. Grease the buns with milk and egg yolk. Bake for 25-30 minutes at 150 degrees. In my oven no temperature regimes. Simply warm it and send the rolls to Sarmanova.