You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Add the cream mixture to the flour mixture and stir until combines.
05Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
06Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
07Lightly brush the tops of the scones with the egg mixture, if desired.
08Bake for 13-15 minutes, or until lightly browned.
09Remove the baking sheet to a wire rack and cool for 5 minutes.
10Using a spatula, transfer the scones to the wire rack to cool.
11Serve warm or cool completely and store in an airtight container.
12Makes about 14 scones.
13Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
14My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.