Baked Spelt and Herb Scones

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Ingredients for 4 portions
  • For the dough
  • 250 g QimiQ Classic, unchilled
  • 1 packet Dried yeast
  • 1 tsp Granulated sugar
  • 300 g Spelt wholemeal flour
  • 0.5 package Baking powder
  • pinch(es) Salt
  • 80 g Butter, liquid
  • For the filling
  • 80 g Onion(s), finely diced
  • 40 g Butter
  • 2 tbsp Flat-leaf parsley, fresh
  • 250 g QimiQ Classic, unchilled
  • 125 g Cottage cheese min. 20 % fat
  • 1 Egg(s)
  • 3 tbsp Instant mashed potato flakes
  • 40 g Horseradish, grated
  • Salt
  • Black pepper, freshly ground
  • Ground nutmeg, ground
Method
1.
For the pastry: whisk the unchilled QimiQ Classic smooth. Add the sugar and dried yeast and mix well.
2.
Mix the flour with the baking powder and sieve. Mix in the salt.
3.
Mix the melted butter into the QimiQ mixture. Add the flour mixture and knead to a smooth dough. Cover and allow to rest the dough in a warm place for approx. 40 minutes. (Tip: allow to rest in an oven at 50 °C.)
4.
For the filling: sauté the onions in the butter and allow to cool slightly.
5.
Whisk the unchilled QimiQ Classic until smooth. Add the onion, parsley, cottage cheese, egg, potato flakes, horseradish and spices and mix well.
6.
Roll out the pastry (approx. 1/2 cm high) and cut into squares (6 x 6 cm).
7.
Spread the filling onto the centre of each pastry square and fold. Lightly press on the edges.
8.
Place the scones onto a baking tray lined with baking paper and bake in a preheated oven at 180 °C (air circulation) for approx. 20 minutes.