Savory scones with Beemster® Signature Royale Grand Cru by Susan Aretz
Dessert. 25 pieces. Preparation 25 min + 15 min oven time.
Ingredients
- 500 grams self-rising baking flour
- 2 tsp baking powder
- 50 grams of white soft sugar
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 150 grams Beemster® Signature Royaal Grand Cru, finely grated
- 100 grams unsalted butter
- 200 - 250 ml buttermilk
Kitchen Stuff
- sampler of 5 cm diameter *)
- baking sheet with baking paper
Prepare
- Preheat the oven to 240 C (top/bottom heat).
- Sift the baking flour, baking powder, sugar, salt and paprika into a bowl. Add the grated Beemster® cheese and fennel seeds and mix briefly. Now briefly and quickly knead in the cold butter with your fingers until you have a crumbly mixture. Now add the buttermilk. Start with 200 ml and add a little more if necessary. Not too much, the dough does not need to be smooth and neat. Again, knead as briefly as possible to maintain lightness. The dough may be over 2 cm thick.
- Using a floured sampler, now cut out rounds from this. Place these on the baking sheet with as little space between them as possible. This will help the dough to rise. Mix the leftover dough together - do not knead! - and again cut out circles. Repeat this until you are almost out of dough.
- Now preheat the oven while you let the scones settle for a while. Bake the savory scones for 15 minutes until golden brown and done.
Serving tip
Serve warm with a lick of salted butter and of course, some more cheese! Serve the savory scones together with savory madeleines, a nice pot of tea to go with it and you have a delicious high tea!
This recipe is created by Susan Aretz.