These scones are fluffy and light and make a pretty good party snack or weekend treat. The recipe could be extended or changed easily, could use feta cheese and extra sliced olives, maybe chopped sun dried tomatos for a Mediterranean feel.
Ingredients (makes about 40 small scones):
- 600 gram white flour
- 250 gram butter
- 50 gram fresh yeast or 2 sachet dried ones
- 1 level tablespoon of baking powder
- 200 ml milk
- 2 egg yolks
- 1 egg for glazing
- 150-200 gram medium hard cheese, cheddar, emmental
- 1 level tablespoon of salt
- 1 teaspoon of granulated sugar
How to make:
- Heat the milk until it is lookwarm, add the teaspoon of sugar in it then crumble in the fresh yeast and set aside.
- Combine the flour and butter with your hands will give you a crumble consistency, add the salt and baking powder, egg yolks and the milk with the yeast which should be bubbly and frothy by now showing that the yeast has started to work on the sugar.
- Work in half of the grated cheese. Knead the dough until it comes away from the side of the dish, becomes springy and elasticated instead if sticky.
- Leave it to rest in a warm place for 20-30 minutes, it will rise and double in size.
- Switch on oven to 200C degrees to preheat.
- On a floured surface roll it to 2cm thickness than fold it from the sides to the middle than in half and roll it again. This will make our scone nice and layered. Leave it to rest for about 10 minutes
- Beat one egg and with a brush give the rolled out dough an egg wash.
- Sprinkle with the remainder of the cheese and with a round cookie cutter cut out the individual scones.
- Line a baking tray with baking paper or lightly grease with butter and dust with flour. Place the scones on the the tray and bake on the middle shelf at 200C degrees for 25 minutes.
- Place the scones on a plate and let them cool, best served fresh on the day.