Mediterranean scones

Name: Mediterranean scones
Prep time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 1 tsp gluten-free baking powder (Dr. Oetker); 280 g gluten-free flour; 1 tbsp basil; 50 g dried tomatoes; 20 g rocket; 2 tsp ground psyllium; ¼ tsp salt; 100 g lactose-free butter; 100 g lactose-free crème fraîche; 1 ¼ dl lactose-free milk; 80 g lactose-free feta; 50 g pitted black olives

Ingredients

8 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

280 g gluten-free flour, Schär bread mix B

1 tsp gluten-free baking powder (Dr. Oetker)

2 tsp ground psyllium

¼ tsp salt

100 g lactose-free butter, cut into pieces, cold

1 ¼ dl lactose-free milk

Filling

50 g pitted black olives, coarsely chopped

50 g dried tomatoes, cut into thin slices

1 tbsp basil, thinly sliced

To shape

80 g lactose-free feta, finely crumbled

To serve

100 g lactose-free crème fraîche

20 g rocket

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How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.

Filling

Mix the olives, tomatoes and basil into the dough.

To shape

Divide the dough into 8 pieces, shape into scones, place on a baking tray lined with baking paper, sprinkle with the feta.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack.

To serve

Serve the warm scones with crème fraîche and rocket.

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Mediterranean scones

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