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Ingredients
Ingredients- DEJ:
- 140 g wheat flour
-
50 g Svansø organic 5-grain mix
-
50 g Sun Island almond flour
- 2 tsp. baking powder
- ½ tsp. sea salt
- 1 tbsp. dried oregano
- ½ tsp. freshly ground pepper
- 115 g butter
- 30 g parmesan cheese
- 1 egg
- 1.5 dl Danica Cusine 30%
- DRYS:
- 20 g Parmesan cheese
- 40 g Sun Island hazelnut flakes
Preparation
PreparationDough
Mix together the wheat flour, 5-grain mix, almond flour, baking powder, sea salt, oregano and pepper.
Cut the butter into small cubes and knead it into the mixture using a fork and your fingers.
Coarsely grate the Parmesan and fold in, the dough should be slightly sticky.
Mix the eggs and Danica Cuisine 30% together (save some for brushing the scones) and knead into the dough. Sprinkle a board with flour and knead the dough until smooth, it should not be too dry.
Roll out the dough to a thickness of 3 cm. Using a cutter 6 cm in diameter (and 3 cm in height), punch out circles in the dough.
Place them on a baking sheet lined with baking paper, brush them with the remaining egg mixture.
Sprinkle with hazelnut flakes and Parmesan cheese.
Bake in a 180°C oven for 15-20 minutes until golden brown. Cool on a wire rack.
Tip: Sprinkle with salted almonds
Product in the recipe
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