Kabi's Kitchen

It’s not the quickest to make but it lasts for days. The recipe makes around 100 scones. It’s a bit different from the usual British style scones as it’s savoury and doesn’t go well with jam. But great as a party finger food.

Ingredients

• 900g Plain flour
•  250g Butter
•  500g Greek Yoghurt
•  100ml Lukewarm milk
•  14g  Dried yeast
•  1 Teaspoon sugar
•  1 Tablespoon salt
• 2 Tablespoon cummin seeds

for the topping:

•  1 Egg
•  200g Greated cheese
•  Sesame seeds

Mix the dried yeast with lukewarm milk and a teaspoon of sugar and leave it to rise for 10 minutes. Mix the flour, the yeast, 150g butter, the greek yoghurt and the cumin seeds. I am using my Kenwood mixer with the dough hook. Kneed it until the dough separates from the dish and has no lumps left. Leave it to rest in a warm place until doubles its size.

I usually cut the dough in half -as you need to stretch it as thin as you can- beacuse I ran out of desk space. Do this in a floured workstation to prevent from sticking.

Melt the rest of the butter and brush the pastry evenly. Roll it up and leave it to rest for 20 minutes. You have to repeat it once more, so don’t use up all the butter in one go.

Stretch it out for the last time but leave it about half-1cm thick.

Cut a grid with a sharp knife in the dough and use a small cutter to cut them out.

Transfer the scones onto a baking tray. Brush the tops with beaten egg and sprinkle with sesame seeds and grated cheese.

Bake them in a pre-heated oven at 200°C until it’s golden brown.