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
Scones
To shape
Onions
Brie
To serve
How it's done
Scones
In a bowl, mix the flour with all the other ingredients up to and including the parsley. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, flatten the dough into a circle approx. 1.5 cm thick (approx. 12 cm in diameter), then quarter the dough. Place on a baking tray lined with baking paper, glaze with a little milk.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.
Onions
Heat the oil in a pan. Add the onions, sauté for approx. 5 mins. Add the sugar and salt, continue to cook for approx. 5 mins. until the onions caramelize.
Brie
Halve the scones, top with the cheese and onions.
Return to the oven
Bake for approx. 15 mins., then remove and allow to cool slightly.
To serve
Spread the jam on top of the cheese, serve the scones lukewarm.
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