The suspenseful tale ‘Matejka reveals dough’ continues! I’ve gotten so brave that I’ve started improvising! These scones were baked as a result of a strange flow of thought that occurred to me last Saturday morning, and went something like this: corn flour, salt, yogurt, soft, full, Camembert, breakfast, hungry :)
I love bread in all forms, from all kinds of flour, with all kinds of seeds and from all bakeries. But lately I have been making a lot of home made bread, especially after the discovery of the quick bread that’s finished in 45 minutes. Patience, or lack of patience, is my worst enemy, but I’m trying to change that. These scones are still pretty fast to prepare. Ideal for Saturday or Sunday brunch, with cheese, cream, butter or any other spread. And while still warm! They are full, the corn flavor really stands out, they are concrete, filling and tasty. And I totally improvised while making them! I hope you will try them out :)
- 200 g of corn flour
- 150g plain flour
- teaspoon salt
- a bag of dry yeast (10 g)
- 140 g yogurt
- 2 tablespoons oil (I put olive)
- 2 tablespoons milk
- 100 g fresh (cottage) cheese
- about 50 ml of warm water
- Of all the ingredients knead a dough using a mixer or your hands. The dough will be quite heavy, but soft.
- Divide it into six equal portions and form the rolls as you want - I did round shapes and also scones made of three connected balls of dough.
- Place rolls on a baking sheet, brush with oil and if you want to sprinkle sesame or flax seeds on top. Cover with a cloth and let rise for about 30 min.
- Preheat the oven to 200 ° C. When the scones rose, put them in oven for 20 minutes, or until they take a little darker golden color and crust is formed.
- Remove, wrap in a cloth and allow to cool a little - if you want. I didn't, I really like when they are warm. Bon appetit!
- P.S. This is my fiftieth post in the five months I have been writing this blog :)