Infused with parmesan cheese and golden cheta cheese in the scone dough, with the flavor of chopped parsley and other spices, the texture is extremely layered, and it is another beautiful taste of the versatile scone.
This amount can be made into 6 round scones with a diameter of 6 cm.
Pour all the flour (flour, baking powder, chopped parsley, black pepper, sugar) into a large bowl and stir well.
Add fermented butter without softening.
Rub by hand into coarse sand.
Add Parmesan cheese and cheda cheese.
Add the eggs and milk and mix roughly into a ball.
Place on the cooking countertop and press the dough into a circle by hand.
Fold the dough with the help of a scraper, press and fold again, for a total of 5 folds.
Finished into a suitable shape, pressed into a circle with a mousse ring with a diameter of 5.5 cm. It can also be cut directly with a knife into triangles or squares.
The rest of the dough is folded horizontally so that the layers are not broken, and the shape is pressed out after shaping.
Scone brushes the surface with a layer of whole egg mixture and garnishes with some carter cheese.
Preheat the oven in advance and bake at 200 degrees for 15 minutes.
Before eating, I mixed a garlic sour cream sauce and smeared it on Scone to eat together, and the taste was simply amazing!