To popular demand
Oct. 6th, 2025 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wiseheart... the cheese scone recipe (behind the tag). I'm posting the original recipe; for just the two of us, I always make half a batch.
Cheese scones
(for about 70 pieces)
Ingredients:
400 g plain flour
250 g baking margarine (room temperature, cubed)
150 g grated cheese (I always use Emmenthaler)
20 g fresh yeast
(it doesn't work with dried yeast)
200 ml creme freche
3 tsp salt
1 tsp sugar (my addition, it makes the dough rise better)
1 egg yolk for glazing
more grated chase for decorating
Method:
1) Mix flour, cubed margarine, grated chase and salt on a pastry board. Make a mound in the middle, crumble in the yeast, add creme freche and sugar.
2) Stir them together, gradually add the flour mix, knead briefly until you get a smooth dough.
3) Roll out the dough on a little flour about one inch thick. Cut out the scones with a circular cutter (3cm diameter; or smaller, never larger). Put them on a baking tin lined with baking paper. Glaze them with egg yolk and sprinkle with grated chase.
4) Bake them in a pre-heated oven at 180°C until golden brown.
As for today's activities, I went to the café and reserved our table for Thursday. On my way back I visited the Interspar supermarket, where I found ground pistachios - something I never saw before in this country! They were insanely expensive; I still bought two 100-gram bags. They gave me some coupons, so I may go back and buy more for 20% less, unless they run out of them by then. The coupons won't be valid before October 9.
Not much else was done today. I was being lazy, basking in my success. *g*
Cheese scones
(for about 70 pieces)
Ingredients:
400 g plain flour
250 g baking margarine (room temperature, cubed)
150 g grated cheese (I always use Emmenthaler)
20 g fresh yeast
(it doesn't work with dried yeast)
200 ml creme freche
3 tsp salt
1 tsp sugar (my addition, it makes the dough rise better)
1 egg yolk for glazing
more grated chase for decorating
Method:
1) Mix flour, cubed margarine, grated chase and salt on a pastry board. Make a mound in the middle, crumble in the yeast, add creme freche and sugar.
2) Stir them together, gradually add the flour mix, knead briefly until you get a smooth dough.
3) Roll out the dough on a little flour about one inch thick. Cut out the scones with a circular cutter (3cm diameter; or smaller, never larger). Put them on a baking tin lined with baking paper. Glaze them with egg yolk and sprinkle with grated chase.
4) Bake them in a pre-heated oven at 180°C until golden brown.
As for today's activities, I went to the café and reserved our table for Thursday. On my way back I visited the Interspar supermarket, where I found ground pistachios - something I never saw before in this country! They were insanely expensive; I still bought two 100-gram bags. They gave me some coupons, so I may go back and buy more for 20% less, unless they run out of them by then. The coupons won't be valid before October 9.
Not much else was done today. I was being lazy, basking in my success. *g*
