Ingredients
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
Shape
Serve
How it's done
Dough
Mix the flour, salt and baking powder in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. In a measuring cup, puree the milk, eggs and wild garlic until smooth, pour in, then mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Shape
On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.
Bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool completely on a rack.
Serve
Mix the ricotta, lime zest and juice, season with salt, serve with the scones.
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