It was a Saturday in Milan, a relaxed one. A good breakfast gave power to the day.  Easy and quick.   I made this a few times with a recipe from Thomas Lui 呂德輝.  It’s welcome by all sorts of people: Chinese, Caucasian, BBC, etc.  A sumptuous breakfast with the heart warming scones, then we were set up to visit a lake in Switzerland, Lugano.  Very nice!

340g flour    
16g baking powder
pinch of salt
85g unsalted butter
85g sugar
50g egg
112g milk

Preheat oven to 220C

Mix the flour, baking powder and sugar

Add egg, butter and milk and blend until smooth.  Refrigerate for 10 minutes.

Roll out the dough to about 15mm thick

Cut round shape of scones with a cookie mould

Layout the scones on parchment paper.  Allow space between for circulation. 

Brush milk on top.  Bake for 12-15 minutes.

A wonderful breakfast!



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