Ingredients
Makes 8 to 12 scones
- 280 g flour
- 70 g cane sugar
- 1 sachet baking powder
- 110 g cold butter
- 1 egg
- 130 g blueberries
- 1 pinch of salt
- Zest of 1/2 lemon
- 120 g crème fraiche + a little for browning
- 100 g Appenzeller® Black Label cheese + 20 g for the gilding
Preparation
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Preheat the oven to 200° C (fan oven).
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Mix the flour with the sugar, salt, baking powder and finely grated lemon peel in a bowl.
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Add the cold butter cut into small pieces and the grated Appenzeller® Black Label cheese. Fold into the dry mixture with your fingertips to form a coarse sand-like dough with small pieces of butter still visible.
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Make a well in the centre, add the beaten egg and mix in quickly, then drizzle in the cream, mixing it in as you go.
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Mix the dough without overworking it until it is dense and crumbly.
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Place the dough on a lightly floured work surface and shape it into a ball, coat it with flour.
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Flatten the ball into a square about 1 cm thick. Sprinkle the blueberries over the entire surface, pressing them in lightly without crushing them!
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Roll up the dough enclosing all the blueberries.
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Cut the roll in half: shape into two balls.
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Re-flour the dough and the work surface and gently crush the balls into discs about 2 cm thick.
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Cut each disc into 4 or 6 triangles.
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Place the triangles on the baking tray one by one. Make sure there is lots of space between them.
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Brush the surface of the scones with a little cream and sprinkle with the remaining grated Appenzeller® Black Label.
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Bake for 15-20 minutes or until the scones are golden brown.
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Leave to cool on a wire rack before eating.
Bon
Appétit
Appétit
