Savory scones with Trappist cheese

Name: savory scones with Trappist cheese
Cook time: 15 min
Total time: 40 min
Yield: 16
Ingredients: 16 g baking powder; 1 tl cayenne pepper; tl salt; 450 g self raising flour; 125 g unsalted butter; 150 g Trappist cheese extra to dust; 1 bunch onion; 1 el Zaanse mustard; 175 ml buttermilk extra to cover; 10 g chives; 100 g cream cheese

Scones with cayenne pepper and Trappist cheese and spring onion with cream cheese.

Ingredients

Kitchen Stuff

1 baking tray
1 baking paper
1 round protrusion (Ø 6 cm)

Directions

Preheat the oven to 220 ° C.
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.
Grate the cheese and cut the spring onions.
Mix the mustard with a whisk through the buttermilk and add to the crumbly dough together with the grated cheese and the spring onion.
Knead quickly into a cohesive ball.
Spread the counter with flour and roll the ball out to a 2 cm thick slice.
Using the projection, insert the scones from the dough and place them on a baking tray covered with parchment paper.
Brush the scones with some buttermilk and sprinkle with some extra cheese.
Bake the scones for 15 minutes and let them cool for 10 minutes until lukewarm on a grid.
In the meantime, cut or cut the chives.
Cut open the scones, spread with cream cheese and sprinkle with chives.