Potato scones

Ingredients (for around 50 scones) :
500 g flour
1 egg
200 g butter
1 Tablespoon salt
3 medium potato
10 ml milk (lukewarm)
25 g yeast
1 teaspoon sugar

for topping (optional):
1 egg yolk
sesame seeds or cheese

Preparation:
Clean and boil the potato, then smash them without the water - add the butter - let it molten in the hot potato. Mix them, then add the egg, the flour and the milk with yeast and sugar (after you let the yeast dissolved in the sugared milk) - stir and knead the dough, add plus flour if it is sticky.
Leaven the dough for 45-50 minutes, then roll it, shape it and bake the scones in preheated oven on 160 °C for 10-15 mins.

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.