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Scones with crème
2015-10-08
https://www.metro.ca/userfiles/image/recipes/scones-accompagnes-de-creme-10346.jpg
PT25M
PT20M
PT45M
Preheat oven at 180°C (350°F).Line a baking sheet with parchment paper.In a bowl, mix egg and buttermilk.In a food processor, combine flour, crème Oka, butter, baking powder, salt, sugar and fresh pepper.Pulse 4 to 6 times.Add liquid (egg and buttermilk).Pulse again at pulse 2 to 3 times.Transfer mix in a bowl and add shallot, bacon and shredded Oka.Hand mix and form a ball. Refrigate.To cut scones, the batter mix must be cold.Roll dough in a rectangle of about 2.5 cm thick and cut in 8 triangular pieces.Place scones on baking sheet.Bake on middle rack for about 15 to 20 minutes.Enjoy with Oka Crème cheese.Note:Dough can be kept in the freezer, well wrapped, for 1 month.
8
Agropur
0
0
0
0
2/3 cup (150 g) Oka cheese, shredded
1/4 cup (100 g) Oka crème cheese
6 strips bacon, thinly sliced
2 1/2 cups (625 mL) all purpose flour
1/2 cup (125 ml) unsalted butter, cold cut in pieces
1 Tbsp. (15 mL) baking powder
1 tsp. (15 mL) sugar
1 eggs
1 tsp. (5 mL) salt
1/2 cup (125 mL) shallot, thinly sliced
1/2 tsp. (2 1/2 mL) freshly ground pepper
1/2 cup (125 mL) buttermilk
Oka crème cheese to taste
Scones with crème
8
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
2/3 cup
(150 g)Oka cheese, shredded
-
1/4 cup
(100 g)Oka crème cheese
-
6
strips bacon, thinly sliced
-
2 1/2 cups
(625 mL)all purpose flour
-
1/2 cup
(125 ml)unsalted butter, cold cut in pieces
-
1 Tbsp.
(15 mL)baking powder
-
1 tsp.
(15 mL)sugar
-
1
eggs
-
1 tsp.
(5 mL)salt
-
1/2 cup
(125 mL)shallot, thinly sliced
-
1/2 tsp.
(2 1/2 mL)freshly ground pepper
-
1/2 cup
(125 mL)buttermilk
-
Oka crème cheese to taste
Preparation
Preheat oven at 180°C (350°F).
Line a baking sheet with parchment paper.
In a bowl, mix egg and buttermilk.
In a food processor, combine flour, crème Oka, butter, baking powder, salt, sugar and fresh pepper.
Pulse 4 to 6 times.
Add liquid (egg and buttermilk).
Pulse again at pulse 2 to 3 times.
Transfer mix in a bowl and add shallot, bacon and shredded Oka.
Hand mix and form a ball. Refrigate.
To cut scones, the batter mix must be cold.
Roll dough in a rectangle of about 2.5 cm thick and cut in 8 triangular pieces.
Place scones on baking sheet.
Bake on middle rack for about 15 to 20 minutes.
Enjoy with Oka Crème cheese.
Note:
Dough can be kept in the freezer, well wrapped, for 1 month.
Source :
Agropur
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