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Savory Scones with Pecorino, Green Onion and Garlic Butter
Bakkerij

Savory Scones with Pecorino, Green Onion and Garlic Butter

45 minVoor 8Nutri-Score D€€
van @tessmadalyn4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • all-purpose flour (plus extra for dusting)Granen270 g
  • sugarVoorraadkast25 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • saltKruiden en specerijen6 g
  • salted butter (cold, frozen then grated)Zuivel113 g
  • buttermilk (cold)Zuivel240 ml
  • pecorino (grated)Zuivel60 g
  • green onion (sliced, sad parts removed)Groente en fruit4 stukken
  • garlic (grated, divided)Groente en fruit4 stukken
  • parsley (chopped, divided)Groente en fruit15 g
  • dill (chopped)Groente en fruit5 g
  • egg (beaten, for egg wash)Zuivel1 stuk
  • butter (for the garlic butter topping)Zuivel60 g

per portie

Voedingswaarden

258kcal

Koolhydraten
29 g
Eiwitten
6 g
Vetten
13 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Rasp
  • Bakkwast
  • Steelpan
  • Keukenweegschaal

stap voor stap

Bereiding

  1. Preheat and prep the add-ins

    • Preheat the oven to 220 °C (425 °F).
    • Grate the garlic, chop the parsley and dill, and slice the green onions, discarding any sad parts.
    Stap 1

  2. Mix the dry ingredients

    • Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.
    Stap 2

  3. Grate in the cold butter

    • Dunk the cold butter in the flour and grate it into the dry mixture.
    • Toss with a fork until the butter is coated and evenly distributed.
    Stap 3

  4. Add the add-ins and buttermilk

    • Stir in the pecorino, green onion, half the garlic and half the parsley.
    • Pour in the buttermilk and mix with a fork until the dough starts to come together.
    Stap 4

  5. Shape and cut the scones

    • Turn the dough out onto the counter and knead a couple of times, folding it over itself in layers.
    • Pat into a rectangle and cut into squares.
    • Place on a baking tray.
    Stap 5

  6. Egg wash and bake

    • Brush the tops with the beaten egg.
    • Bake for 15 minutes until golden.
    Stap 6

  7. Make the garlic butter

    • Melt the butter in a pan with the remaining garlic and a little salt.
    • Add the remaining parsley at the very end, then let the butter cool slightly.
    Stap 7

  8. Brush and serve

    • Brush the hot scones generously with the garlic butter.
    • Serve warm.
    Stap 8
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