Savoy cabbage scones with goat cheese
- 8 sheet savoy
- 8 sheet cabbage
- 150 gram butter
- 300 gram flour
- 2 teaspoon baking powder
- 1 tablespoon Provencal herbs
- 4 spring / forest onion
- 1 clove garlic
Blanch the cabbage leaves for 1 minute in boiling water with salt. Take them out of the pan and put in cold water. Let dry on a clean cloth and cut out the hard core.
Rub the butter with the flour, baking powder and herbs into a crumbly dough. Add the spring onion, garlic, salt and pepper to the crumble dough. Add the buttermilk and knead to a smooth dough.
Form 8 equal balls of dough and cut them in half. You now have 16 pieces of dough. Preheat the oven to 200ºC.
Put a piece of dough on the center of each cabbage leaf. Put a piece of goat cheese on top and cover with another piece of dough. Press a little so that the cheese is no longer visible and wrap the coals loosely around it. The dough will expand slightly during baking.
Place this package in a cavity mold cavity with the seam of the coal down. Make 8 packets and lightly brush them with oil at the top. Cover loosely with aluminum foil and bake the scones in the oven for about 20 minutes.
Meanwhile, melt the butter with the honey and ketjapmarinadé for the sauce. Beat to a smooth sauce and season with a pinch of salt and pepper. Do not let it boil.
Let the scones rest for about 5 minutes before serving. Roast the almonds golden brown in a dry, hot frying pan.
Cut the scones diagonally. Sprinkle with the roasted almonds.
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