Scones aux herbes et au Comté

Serves : 24 scones

Preparation : 15 minutes

Cooking : 12 minutes

Ingredients

280 g of flour including 10 g for the work surface
1/2 bag of baking powder
100 g of County or Gruyère or Cheddar
8 cl of liquid crème fraîche
3 eggs including one yellow one for the "gilding"
70 g of butter including 10 g for the plate
2 tbsp of fresh herbs parsley, chives, dill; chopped
1/2 tsp of salt
1/2 tsp of pepper

Instructions

Preheat the oven to 200°C (350°F).

In a mixing bowl, sift together the flour, baking powder, fine salt, and pepper.

Next, work in the softened butter with your fingertips until the mixture has a crumbly texture.

Add the eggs (reserving one for glazing) and the whipped cream, then the grated cheese, and finally the chopped herbs.

Shape the dough into a ball, then roll it out into a layer half a centimeter thick.
Using a glass, cut out circles from the dough and place them on a buttered and floured baking sheet.

Brush the dough rounds with egg yolk and bake them 10 to 12 minutes.

Serve these scones while they're still warm.

Notes

1) Cumin and sesame scones: Add a teaspoon of cumin seeds to the dough, then sprinkle the work surface with white sesame seeds instead of flour when rolling it out.

2) Sweet scones: Replace the Comté cheese and herbs with raisins and walnut pieces. Serve with butter, jam, and honey.