Savoury Italian scones
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You already know my weakness for sweet scones but there is a good news : scones could be also savoury. They will be perfect for an aperitif or a light evening meal to accompany a big salad or a good vegetable soup . Still very simple and quick to perform , they can be filled according to your wishes . I propose today savoury scones with Italian flavours with mozzarella , cherry tomatoes and Grisons’ meat topping .
Savoury Italian scones
For 8 scones
Preparation time: 10min, Cooking time: 10 à 13min
[ingredients title=”Ingredients”]
- 300g flour
- 1 tsp baking powder
- 1 pinch of salt
- 40g cold diced butter
- 80g diced cherry tomatoes
- 50g Grisons’ meat in small pieces
- 50g diced mozzarella
- 25g grated emmenthal
- basil leaves
- 1 egg
- 20cl cream
[/ingredients]
PREPARATION
- Preheat the oven to 220°C.
- In a bowl, mix with your fingertips flour, salt, baking powder and butter until coarse crumbs.
- In a bowl, mix the cream with egg.
- Add the liquid mixture in the solid mixture.
- Mix a wooden spatula.
- Add the cherry tomatoes, the mozzarella and the Grisons’ meat. Mix again with the wooden spatula.
- Finish to mix with your hands and form a ball.
- Flatten the ball by hand on a sheet lined with parchment paper.
- Cut in 8 equal parts.
- Sprinkle with emmenthal.
- Bake the scones for 10-13 minutes. They will swell slightly and will be cooked when it sounds hollow when tapped on. The finger should not sink .
Enjoy!
Scones are best fresh and it is best to eat them the baking day. The next day , they will become less crunchy and wet (they operate much like the bread in fact !). Then I suggest to freeze your remaining scones and take them out 2 to 3 hours before eating them , they will be as good as the day of their making .