An easy recipe for savoury scones with spring onions, sour cream and our smoked tea McKeag's Lapsang N°520. This dish is inspired by Molly Baz' Sour Cream And Onion Biscuits. If you've never done any scone, we suggest having a look at the steps in Molly's recipe.
2 Tsp. Contemplation tea, finely milled or ground
1 or 2 Tsp. Salz
1 Tsp. Black Pepper, freshly ground
2 Tsp. Bakingpowder
1 Tsp. White sugar
160g Butter, reserving 20g melted, rest of the butter chilled
300g Sour Cream
Combine all dry ingredients thoroughly. Cut the butter into 1,5 cm big cubes and toss them into the flour mixture just to coat them and prevent sticking. Now you can squeeze each piece of butter between your fingers until you are left with flaky shards of butter coated in flour. Now you add in the spring onions which get thoroughly tossed, as well. For the next step, you need to create a well in the centre of your bowl (At this point the dough looks shaggy and dry).
Add the sour cream into the well and use a fork to mix in the flour mixture from the sides towards the centre until well combined.
Release the dough onto a lightly floured surface. Gently form the bits and pieces of dough into a rectangular shape with an approximate thickness of 2,5 cm. As soon as this looks well enough, divide it into three oblong pieces to stack these on top of each other, just to flatten down again. This forms the structure which will give lift and the flaky layers after baking. Now you can part the newly formed rectangle into eight pieces and put them on a cold baking sheet, lined with parchment paper.
Put them into a preheated oven and bake at 220°C for around 20-35 minutes until golden brown and crispy.