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Tuesday, March 5, 2013

Sheep cottage cheese scones

Ingredients (for 50-60 scones):

30 gr yeast
100 ml lukewarm milk
1 Tbsp sugar
200 gr melted butter
3 Tbsp olive oil
3 egg yolks
150 gr cottage cheese
150 gr sheep cottage cheese
500 gr flour
100 ml sour cream
1 Tbsp salt
(optional: some bacon or ham in small cubes)
150-200 gr grated cheese

Dissolve yeast in lukewarm milk + sugar.
Add all other ingredients to the milky mix except grated cheese and 1 egg yolk (and bacon or ham), knead it on floured surface until smooth and no longer sticky, add more flour if necessary, then let it rise in warm draft-free area until doubled, about 1/2 hour.
Roll out the dough to about 15-20 mm thick and spread with the 1/3 of the grated cheese (and all the bacon or ham), then roll up the dough again (pics 2-3 below) and let it raise for additional 20 minutes.
Roll out it again on a lightly floured surface, brush the top with egg yolk and spread with the remaining grated cheese. Cut small circles (pic 4) and put them onto a baking sheet covered with baking paper.
Bake them in a pre-heated 180 C oven for around 15-20 mins.

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