Des scones anglais faits maison et frais avec des fruits secs, présentés sous forme de pyramide, disponibles à la vente dans un café de Londres, vue latérale d'une nourriture saine photographiée avec une mise au point douce C  De Cristina Ionescu

Elementary yet appetizing, these scones willingly get eaten, from breakfast to dessert. Try the lavender version too!


  • 375 ml white flour
  • 15 ml baking powder
  • 45 ml sugar
  • 90 ml cold butter
  • 180 ml milk, at room temperature
  • 6 drops Aliksir ginger essential oil
  • 30 ml candied ginger, chopped (optional)
  • 30 ml chia or poppy seeds (optional)


  1. Cover a baking sheet with parchemin paper.
  2. Place the oven rack in the middle and preheat at 350 ºF.
  3. Mix all dry ingredients in a bowl.
  4. Incorporate the cold butter into the dry ingredients using a pastry blender (or two butter knives).
  5. Add the milk and knead just enough to get a smooth dough. Add a little flour if necessary.
  6. Place the dough on a floured work surface.
  7. Still handling as little as possible, roll the dough with the hands into a circle about 2 cm thick.
  8. Cut pieces with a pastry cutter (or cut into slices, like a pizza).
  9. Place the scones on the baking sheet.
  10. Bake for 10 to 12 minutes, or until the scones start to brown.
  11. Ideally, serve warm with hot tea.