Wild Garlic and Sheep’s Cheese Scones
Healthy Version with Whole Wheat Flour
Equipment
- (Use a 6 cm diameter cutter)
Ingredients
- 300 g whole wheat flour (not spelt, as it makes the dough drier)
- 250 g butter (minimum 82% fat content)
- 125 g sheep’s cheese
- 25 g fresh yeast
- 1 level tablespoon salt
- 1 bunch of wild garlic
For the topping:
- 1 egg (for brushing)
- 2 handfuls of sesame seeds
Instructions
- Remove the stems from the wild garlic. Wash the leaves thoroughly and dry them, then chop finely. Set aside.
- Pour the flour into a large mixing bowl. Add the salt, crumble in the yeast, add the sheep’s cheese, and mix in the chopped wild garlic.
- Add the butter, partially melted. Mix everything thoroughly and knead into a dough. Cover and refrigerate for at least 3 hours, but ideally let it rest overnight.
- Remove from the fridge and let it rest at room temperature for about 10 minutes. Meanwhile, beat the egg and prepare everything for rolling out the dough.
- Preheat the oven to 200°C.
- Lightly flour your work surface and place the dough on it. Roll it out to about 0.5 cm thickness, then fold both edges toward the center. Fold the dough over from one side, then fold it again from bottom to top. This double-folding technique creates a beautifully flaky texture. If you end up with a thick layered dough, gently press it down and roll it out again to 0.5 cm thickness. Cut out scones using a 6 cm diameter cutter.
- Place the scones on a baking tray lined with parchment paper. Brush the tops with the beaten egg and sprinkle with sesame seeds.
- Bake in the preheated oven for about 15 minutes.
- Stored in the refrigerator, they keep for 5–6 days (if there are any left…).
Calories and macros
1 piece
Energy: 92 calories
Protein: 2 grams
Carbohydrates: 5 grams
Fat: 7 grams