Ingredients
For 6 scones
- 225g self raising flour
- 1 tsp baking powder
- 40 g of very cold butter, cut into small cubes
- 80 g of Emmentaler Switzerland grated
- 1 dl buttermilk
- salt and pepper
- garnish:
- herb butter
- tomato tapenade
Preparation
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Preheat the oven to 225 ° C. Sift the flour in a bowl. Add salt, baking powder and butter. Rub with your fingers until you get a grainy paste. Add Emmentaler AOP. Pour slowly buttermilk in the bowl to make a soft dough. Put the dough 5 minutes in the fridge to cool.
-
Remove the dough between two sheets of baking paper. Using a rolling pin, lower it into a disk about 3 cm thick. With a punch of 6 cm in diameter, cut out circles with a jerk. Line a baking paper on a baking tray and drop scones. Brush them with a little water to give a golden color.
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Bake 10 minutes in the top of the oven. Once cooked, let them cool on a rack. Slit scones in 2 in the widthwise direction. Spread them with herb butter and tapenade.
Preparation hint
Work the dough quickly so it does not complicate. Too heavy dough prevent the scones from expanding during cooking and would fall. If the dough would swell to rapid during cooking, cut the scone with a rapid move.
Bon
Appétit
Appétit
