Salty or sweet scones - Flaky Scones


·         For a dozen scones:

Basic recipe:
250 g flour
1 tbsp baking powder
1 pinch of salt
80 g cold butter
180 ml cold fermented milk
Milk for brushing


·         Salty version:

40 g grated cheese like the county, parmesan ...
60 g macadamia nuts or other nuts, hazelnuts, almonds...

·         Sweet version:

40 g sugar - to sprinkle
The zest of 1 lemon
60 g dried cranberries or other dried fruit, or candied fruit
60 g sled or crushed almonds or other walnuts, hazelnuts - to sprinkle

If you don't have fermented milk, mix 170 ml of milk with 10 ml of lemon juice and let stand 15 to 20 minutes in the fridge.


Pour flour, baking powder, and salt into the bowl of the blender. Sugar and zest if sweet version.
Add the very cold butter, diced. Mix by pulse just until you get a very coarse powder, with a few large "crumbs" of butter.
Transfer to a container, add the fermented milk, and mix without overworking the dough.

On a floured work surface, spread the dough over a thickness of 3 or 4 mm. Divide the crushed dried fruit on the surface. Fold the dough into 3, in a wallet, one way and then in the other. (see diagram below)
Spread again over a thickness of 1 cm. Cut into triangles (see diagram) or round. Arrange on a baking sheet lined with baking paper.
Store in the refrigerator for 30 minutes.

Preheat the oven to 200oC.
Brush the surface with a little milk.
Sprinkle with sugar and sledding almonds for the sweet version.
Bake for 15 minutes.
Leave to cool on a wire rack.

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