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Egg-free Easy Scones

100 grams Cake flour
100 grams Bread (strong) flour
6 grams Baking powder
30 grams Sugar
50 grams Margarine
110 ml Milk
1 optional, as much (to taste) Granulated sugar to spring on top before baking


To make quickly to eat at home in a plastic bag: Try out. The only thing that gets messy is your knife. That's it. Put the cake flour, bread flour, baking powder and sugar in a food processor and process to mix. (This is instead of sifting). Add the margarine and process until the texture is crumbly. Add the milk in 3 batches, processing between additions. Process until the dough comes together. If it gets heavy, switch the food processor off. Take the dough out of the food processor and knead while folding several times. Cover with plastic wrap and rest in the refrigerator for 20 to 30 minutes. Don't worry too much about the resting time. Just do it while you're cleaning up the kitchen, or make the dough before taking the kids to school. Roll the dough out about 2 cm thick, and cut into squares or triangles or with a cutter. If you sandwich it between two layers of plastic before rolling it out, your work surface won't get messy. It's pretty hard to find the right size circular cutter. This tea cup is what works best for us. Use one with a thin rim. Bake in a preheated 200C oven for 17 to 18 minutes. I tried dipping half the scones upside down in granulated sugar. I rolled the sides with sugar too. If you are eating these the next day, warm them up for 2-3 minutes in a oven and you can revive the crispy outside, soft and silky inside texture. Add chocolate chips and so on in Step 4.

Source: cookpad.com