
Ingredients
For 10 portions
For the dough
500g
QimiQ Classic, unchilled
14g
Dried yeast
10g
Sugar
600g
Spelt wholemeal flour
15g
Baking powder
1pinch(es)
Salt
160g
Butter, melted
For the filling
500g
QimiQ Classic, unchilled
160g
Onion(s), finely diced
80g
Butter
20g
Flat-leaf parsley, fresh
250g
Cottage cheese min. 20 % fat
2
Egg(s)
30g
Instant mashed potato flakes
80g
Horseradish, grated
Salt
Black pepper, freshly ground
Ground nutmeg, ground
Preparation
- For the pastry: whisk the unchilled QimiQ Classic smooth. Add the sugar and dried yeast and mix well.
- Mix the flour with the baking powder and sieve. Mix in the salt.
- 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.)
- For the filling: sauté the onions in the butter and allow to cool slightly.
- Whisk the unchilled QimiQ Classic until smooth. Add the onion, parsley, cottage cheese, egg, potato flakes, horseradish and spices and mix well.
- Roll out the pastry (approx. 1/2 cm high) and cut into squares (6 x 6 cm).
- Spread the filling onto the centre of each pastry square and fold. Lightly press on the edges.
- 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.