Layered Shell Scones

"Soft and fluffy - these scones are the perfect breakfast for the whole family."
Preparation30 min.
Cooking30 min.
Тotal60 min.
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  • eggs - 2
  • yoghurt - 1 cup
  • oil - 1 cup
  • milk - 1 cup
  • yeast - 1 1/3 tbsp (20 g) fresh
  • salt - 1 tsp
  • sugar - 1 tbsp
  • flour - 6 cups
  • butter - 1/2 cup (125 g) for spreading


Dissolve the yeast and sugar in the slightly warmed milk in a bowl. Add the beaten eggs, yoghurt, oil and salt and stir the mixture. Add the flour in lots, knead a soft and stretchy dough.

Divide the dough into 5 equal parts and shape balls, roll them out into 5 thin equal-sized sheets, 1 at a time. Smear each sheet generously with soft butter, arrange them on top of one another, then wrap them together into a roll.

Put the roll for 30 min. in the fridge. After the allotted time, take roll out and cut into slices 3/4″ (2 cm) thick.

Arrange the slices horizontally in a tray laid out with baking paper, then put the desired filling in their middle - sweet or salty. Fold the slices in 2, like shells, by pressing lightly with your fingers.

Smear the shells with beaten egg yolk + 1 tbsp milk, put the tray in a preheated 392°F (200 °C) oven and bake to a light crisp.


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