Scones with sauerkraut and bear's onion

This scone is actually all in one. I also put boiled potatoes in the dough to make it soft, cheese and in the spring we picked lots of bear's onions, which I picked and put in the freezer for just such occasions. The family loved it.

Scones with cheese and bear's onion

In this scone I put everything we like: boiled potatoes to make it soft, cheese, and also bear's onion. Everyone loved it. Try it.

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Ingredients

  

Pasta

• 30 g milk lukewarm
• 1 db Egg
• 200 g natural yoghurt
• 300 g sourdough
• 100 g potato cooked, pierced
• 200 g Bread flour BL80
• 400 g fine flour BL55
• 250 g vaj
• 12 g salt

Between layers:

• 100 g Horsetail
• olive oil
• cheddar cheese

For lubrication:

• 1 db Egg

Instructions

 

• Punch down the dough with all the ingredients.
• Place in a greased baking dish for 1 hour.
• Blend the bear's onion with a little olive oil in a blender until it is spreadable.
• Pogacha Folding serviceA: On a floured surface, stretch the dough, brush with the bear's onion and grate the cheese over it. Then fold the left half of the dough 3/4 over the other half and do the same with the other side. You get a rectangle with long sides, fold the dough over 3/4 of the way down and fold the rest of the dough back underneath. (You can see it in the video.) Then let it rest for 1 hour.
  
• Repeat this process every 60 minutes for a total of 3*. (Each time, brush with the bear's onion and grate cheese over the top. Then put it back in the greased baking dish.)
  
• When the last 1 hour of rest has passed, stretch the dough to the final thickness of about 1.5 cm. Score the top with a sharp knife or blade and cut out with a pastry cutter. Put it on a baking tray lined with baking paper (I usually get 2 trays). Then brush the top with 1 beaten egg and grate cheese over it. Then let them rise for 3-4 hours.
  
• When the time is up, preheat the oven to 180°C on the lower top baking programme. Once the oven has reached this temperature, we put the scones in the oven to bake, and spray them with a little moisture using a flower sprayer. Bake for about 20-30 minutes until golden brown. Watch out for burning towards the end, as the final time depends on the oven.
  

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