Outdooroven recipe: Scones

What is better for a brunch than freshly baked scones? Fill them with whipped cream and jam for the classic recipe or go for a modern twist with savory toppings, such as smoked salmon and cream cheese.

Outdooroven recipe: Scones

Ingredients

250 grams self-rising baking flour
125 ml milk
50 grams unsalted butter
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
extra dash of milk
whipped cream or clotted cream and jam

Preheat the Outdooroven to 220 degrees.
Mix together the baking flour, sugar, butter and a pinch of salt and knead into a crumbly dough.
Add the milk and vanilla extract and mix together. Knead with your hands to form a smooth dough.
Roll out the dough (to about the same height as the phalanx of your pinky) and use a cookie cutter to cut out the scones. Repeat until you run out of dough.

Beat the egg yolk with a splash of milk and brush the top of the scones before they go into the oven. This will give the scones a nice golden brown color.
Place the scones in the oven dish in the Outdoor oven and bake for about 15 minutes until golden brown.
Let the scones cool for a while and break them open with your hands.
Fill the scones with whipped cream or clotted cream and jam. Enjoy!

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