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Savory scones with Trappist cheese
Scones with cayenne pepper and Trappist cheese and spring onion with cream cheese.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Put the baking powder, cayenne pepper, the salt and self-raising flour into a bowl and work the cold butter through your fingertips until 'crumbs' are created.
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Grate the cheese and cut the spring onions.
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Mix the mustard with a whisk through the buttermilk and add to the crumbly dough together with the grated cheese and the spring onion.
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Knead quickly into a cohesive ball.
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Spread the counter with flour and roll the ball out to a 2 cm thick slice.
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Using the projection, insert the scones from the dough and place them on a baking tray covered with parchment paper.
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Brush the scones with some buttermilk and sprinkle with some extra cheese.
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Bake the scones for 15 minutes and let them cool for 10 minutes until lukewarm on a grid.
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In the meantime, cut or cut the chives.
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Cut open the scones, spread with cream cheese and sprinkle with chives.
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Nutrition
210Calories
Sodium18% DV440mg
Fat17% DV11g
Protein12% DV6g
Carbs7% DV21g
Fiber4% DV1g
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