Schwuppdiwupp in the oven and back out: herbal scones with lemon butter
F hot, crispy and still very warm bread with herb butter ... that's always a blast. Today we turn the tables and give the herbs into the bread dough. There they unfold wonderfully when baking their fresh aroma. And since the herbs are so well accommodated, we have much more freedom to play with the butter: today, for a change, it can be rolled into fresh lemon for a change.
Together they are an unbeatable duo. Three times in the last week there were the herb scones. However, this is only possible because the dough without yeast in 5 minutes quickly stirred together - schwupp! - Thrown on a sheet as a whole flat uncomplicated and after 25 minutes - diwupp! - finished, brown and fragrant is taken out of the oven. Man and child say exactly the same thing when they see the hearty scones: "Dad, dad, there's that great bread again." - "Oh man, why can a bread smell so good ?!" Then it breaks every corner off and ten minutes later there's nothing left. Family Ritual suspicious. Also great for the upcoming barbecue season, picnics, parties and buffets.
After baking three times I also found out the optimal preparation for me: The dough should only be kneaded with the hand mixer until all the ingredients have just been mixed homogeneously. If you knead too long, the dough becomes tough. (Of course, this can also be done with your hands, but it's a bit sticky). So that the herb scones are nicely juicy and not too dry when baking, a decent shot of milk comes into the dough:
The optimal herbal scones recipe (total
for about 10 - 12 pieces
50 g fresh mixed herbs (eg parsley, chervil, oregano, thyme, rosemary, chives , Cilantro) finely cut. I also use all non-woody stalks of the herbs - because that's where a lot of flavor is often hidden.
Preheat the oven to 200 degrees .
The Combine herbs with 460 g spelled flour , 1 teaspoon salt , 1 teaspoon curry powder and 2 teaspoon tartar tartar powder . Add 125 g of cold butter in small pieces, 1 egg and 250 ml of milk . Knead with the kneading hook of the mixer until just halfway until all the ingredients are mixed.
Line a tin with baking paper , dust some flour and sprinkle out the dough put the bowl directly onto the tin. With floured hands to form a 2cm flat flat bread. Dip a sharp knife in water and cut the flat 4 or 5 times deep to make "pie pieces".
Bake for 25-30 minutes (top-bottom heat).
For the lemon butter finely grate the shell 1 untreated lemon . Roll 80g of room-warm butter into a ball with your hands, put it in the refrigerator for a moment and then squeeze in the lemon zest.
Serve the herb scones warm with lemon butter.
A variant of this Recipe was made by Pia Westermann for Veggie magazine a few years ago! developed.Of course, I like to do that.
GourmetGuerilla - Herbal scones with lemon butter