Layered Shell Scones

Maria SimovaMaria Simova
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Layered Shell Scones
Image: Maria Simova
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Preparation
30 min.
Cooking
30 min.
Тotal
60 min.
Servings
12
"Soft and fluffy - these scones are the perfect breakfast for the whole family."

Ingredients

  • eggs - 2
  • yoghurt - 1 cup
  • oil - 1 cup
  • milk - 1 cup
  • yeast - 1 1/3 tbsp (20 g) fresh
  • salt - 1 tsp
  • sugar - 1 tbsp
  • flour - 6 cups
  • butter - 1/2 cup (125 g) for spreading
measures

How to make

Dissolve the yeast and sugar in the slightly warmed milk in a bowl. Add the beaten eggs, yoghurt, oil and salt and stir the mixture. Add the flour in lots, knead a soft and stretchy dough.

Divide the dough into 5 equal parts and shape balls, roll them out into 5 thin equal-sized sheets, 1 at a time. Smear each sheet generously with soft butter, arrange them on top of one another, then wrap them together into a roll.

Put the roll for 30 min. in the fridge. After the allotted time, take roll out and cut into slices 3/4″ (2 cm) thick.

Arrange the slices horizontally in a tray laid out with baking paper, then put the desired filling in their middle - sweet or salty. Fold the slices in 2, like shells, by pressing lightly with your fingers.

Smear the shells with beaten egg yolk + 1 tbsp milk, put the tray in a preheated 390°F (200 °C) oven and bake to a light crisp.

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