INGREDIENTS

For 8 scones:

  • 200g of T55 flour
  • 1 tsp baking powder
  • 1 tsp of sugar
  • 1 tsp of salt
  • 75g of softened butter
  • 120g cold milk
  • 1 egg for the gilding
  • 3 tbsp of Black Tapenade Sur le Sentier des Bergers

PREPARATION

  1. Preheat the oven to 220 °.
  2. In a bowl, combine the flour, baking powder, sugar and salt.
  3. Incorporate the softened butter without overworking the dough.
  4. Add the milk and mix everything by hand or in a food processor at minimum speed, stop mixing when all the ingredients are combined. The dough should be elastic but not sticky.
  5. Roll out a rectangle on a roller 1cm thick, distribute a few spoons of tapenade leaving a little space on the edge, then close in a wallet, and roll out again.
  6. Portion into 8 part using a circle or small squares.
  7. In a small bowl, mix an egg and a spoon of cold water, apply the gilding with a brush and bake for 10 minutes!

Associated products

burrata-au-pesto-de-roquette

INGREDIENTS

For 8 scones:

  • 200g of T55 flour
  • 1 tsp baking powder
  • 1 tsp of sugar
  • 1 tsp of salt
  • 75g of softened butter
  • 120g cold milk
  • 1 egg for the gilding
  • 3 tbsp of Black Tapenade Sur le Sentier des Bergers

PREPARATION

  1. Preheat the oven to 220 °.
  2. In a bowl, combine the flour, baking powder, sugar and salt.
  3. Incorporate the softened butter without overworking the dough.
  4. Add the milk and mix everything by hand or in a food processor at minimum speed, stop mixing when all the ingredients are combined. The dough should be elastic but not sticky.
  5. Roll out a rectangle on a roller 1cm thick, distribute a few spoons of tapenade leaving a little space on the edge, then close in a wallet, and roll out again.
  6. Portion into 8 part using a circle or small squares.
  7. In a small bowl, mix an egg and a spoon of cold water, apply the gilding with a brush and bake for 10 minutes!

Produits associés