Cheddar scones with herb cream
gg Butter (called)
Ingredients · Servings 50
- 125 g Butter
- 450 g flour
- Salt
- 2 tsp baking powder
- 230 ml milk
- 1 Bio-No
- 150g Cheddar cheese
- Flour
- 1 organic egg yolk
- 30 g almond kernel
- 20 g light sesame seeds
- 0.5 bunch of chives
- 4 sprigs of parsley
- 3 sprigs of oregano
- 200g cream cheese
- 150 g sour cream
- Salt
- Pfeffer
- 150 g cooked ham
- cookie cutter
- baking paper
- piping bag
Method · 1 h 25 min
- For the scones, cut the butter into cubes. Quickly work it into the flour, 1/2 tsp salt, and baking powder with your hands until it resembles coarse crumbs. Whisk 200 ml milk with the egg. Cut the cheddar into small cubes. Quickly stir the egg mixture and cheddar into the dough with a wooden spoon and roll out the dough to a thickness of 3 cm on a floured work surface.
- Cut out scones using a round cutter. Pinch the remaining dough together, roll it out again, and cut out more scones. Whisk the egg yolk and the remaining milk together and brush the scones with the egg wash. Then dip half of the scones in the almonds and the other half in sesame seeds. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven on the second shelf from the bottom at 200°C (Gas Mark 3, 180°C fan) for 20–25 minutes, or until golden brown. Let them cool on a wire rack on the baking sheet.
- For the herb cream, finely chop the chives. Pluck the parsley and oregano leaves and chop them. Stir the cream cheese and sour cream until smooth, then stir in the herbs. Season with salt and pepper.
- Slice the scones in half. Fill a piping bag with cream and pipe it onto the bottom halves. Cut the ham into bite-sized pieces and place them on top of the cream. Cover with the top halves and serve.
Bio-No (Class M)
Flour (for processing)
Organic egg yolk (size M)
gg almond kernels (chopped)
gg cooked ham (sliced paper-thin)
