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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.