Preparation : 20 mn
Cooking time : 20 mn

Ingredients :
300 gr of yeast incorporated flour
75 gr of sugar
30 gr of butter
1 egg
25 cl of clot milk (non pasteurised milk with a few lemon drops) or "lait ribbot"
Salt

Preparation (for a dozen scones) :
- Heat the traditionnal oven at 210°C (thermostat 7),
- Mix the flour, the diced butter and a pinch of salt in a large dish,
- Add the sugar, mix completly,
- In the middle of the preparation, add the egg, lightly churned and 20 cl of milk,
- Turn strongly until you get a soft dough (if it is pasting, add some flour, if it's too dense, add some milk),
- On a floured surface, spread the dough and knead it until it is completly smooth,
- Then, spread it on a nearly 2 cm height
- Cut some 5 cm diameter disks,
- Display them on a buttered and floured sheet
- With the milk you still have, white wash the top of the little disks
- Cook for 15 to 20 mn (the top must be browned enough)
- Leave to cool before eating.

You can as you like cook them as described or add some dried grapes (at the same moment you add the suggar).
Eat them sliced, with butter, honey or marmelade : delicious at tea time.

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