Buttermilk scones with Fromager d’Affinois Bûche d’Affinois
Ingredients
- 400g of plain flour
- 50g of caster sugar
- 1tbs of baking powder
- 120g of unsalted butter
- A pinch of sea salt
- 2 eggs
- 160ml of buttermilk
- 5g of vanilla paste
- 80g of dates, chopped
- 25g of walnuts, chopped
- 1 egg yolk, beaten, to brush of the scones
- Fromager d’Affinois Bûche d’Affinois
- Blackberry jam
Directions
- Place the flour, caster sugar, baking powder, unsalted butter, and a pinch of salt in an electric mixer with the paddle attachment. Mix until a crumb forms.
- Whisk together the eggs, buttermilk and vanilla, then gradually add to the flour and butter mixture. Once combined, add the dates and walnuts and mix till combined.
- Roll dough into a ball, cover, and allow to rest for 20-30 minutes.
- Meanwhile, preheat the oven to 190°C fan-forced.
- Roll out dough until 2cm thick, then cut out scones with a round 5.5cm cutter. Flip the scones over, place on a floured baking tray.
- Brush scones with egg yolk and rest for a further 10 minutes.
- Bake scones in preheated oven for 8-10 minutes, or until golden on top and cooked in the centre.
- Serve blackberry jam with scones and a slice of Fromager d’Affinois Bûche d’Affinois cheese.
Recipe made by @annapolyviou
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