When baking scones (savory or sweet), use the top-bottom heat program (static heat) at medium-high temperature, so that the pastry browns nicely but does not dry out.
The pastry’s rise relies on the use of self-rising flour, baking soda, and buttermilk, which together create a reaction that results in a fluffy and airy pastry. It is especially important to place the dough in the hot oven immediately after chilling, to achieve a puffy and golden pastry.
Options for variation:
You can replace the buttermilk with the same amount of sour cream.
The gouda cheese can be replaced with any grated cheese – yellow cheese, emmental, mozzarella, kashkaval, etc.
Ingredients
For the dough:
230 g self-rising flour (1 1/2 cups plus 2 tbsp)
15 g white sugar (1 1/2 tbsp)
2 g baking soda (1/2 tsp)
3 g salt (1/2 tsp)
85 g very cold butter, in cubes
130 g cold buttermilk (1/2 cup plus 1 tbsp)
100 g gouda cheese, grated or in small cubes
50 g Kalamata olives, pitted
A handful of chopped fresh herbs (oregano, chives, rosemary, za’atar)
For brushing and topping:
1 beaten egg
Maldon salt or coarse Atlantic salt
Preparation instructions:
1. Begin preparing the dough: place the self-rising flour, sugar, baking soda, salt, and cold butter in a food processor fitted with a steel blade, and process in pulses until a coarse crumbly mixture forms. Add the buttermilk, gouda cheese, olives, and herbs, and process in pulses until the dough is crumbly and moist.
2. Transfer the dough crumbs onto a work surface or a sheet of baking paper, and shape with your hands into a flat circle about 17 cm in diameter and 2 cm thick. Work quickly so the dough does not warm up. Place in the freezer for half an hour.
3. Cut into 8 wedges with a knife, line a baking tray or sheet with parchment paper, and arrange the scones with space between them.
4. Baking: Preheat the oven to 190°C. Brush the scones with the beaten egg and sprinkle with a bit of salt. Bake for about 17–20 minutes, until the scones are puffed and golden brown. The scones are best when fresh and warm.
Naama Gaon, in collaboration with Sugat