Crackling scones
- Serves: 4
- Prep time: 45
- Cooking time: 30
- Type of food: Snack
Nutritional values
Energy: 3285 kcal
- Protein 96.8 g
- Carbs 240 g
- Fat 150.7 g
Ingredients
- 400 g LUNTER Crackling Tofu spread
- 500 g plain or spelt flour
- 50 g vegetable butter
- 1/2 pack yeast
- 300 ml lukewarm soy milk
- salt
- soy milk
- sesame or cumin (to sprinkle)
Instructions
Crumble the yeast into half of the lukewarm milk, let it swell.
Mix the flour with salt, add soft vegetable butter, yeast, milk and knead the dough.
Do not let the dough rise, but immediately roll it out on a floured work surface to a thickness of about 1 cm.
Spread the Crackling spread on the dough, roll it up and fold it in half. Cover with foil and put in the refrigerator for 30 minutes.
Roll the dough again, cover it folded in half and leave in the refrigerator for another 30 minutes. Repeat 3 times in total.
After the last stay in the refrigerator, roll the dough out to a thickness of 2 cm and cut out the scones.
The dough is not sticky and shows the beautiful structure of the interlaced layers. Place the scones on a baking sheet with baking paper.
Let them rise for 15 minutes, while preheating the oven to 200 °C or 180 °C fan-forced.
Before baking, brush the scones with soy milk and sprinkle with sesame or cumin. Bake until golden brown, about 15 minutes.
