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Cheese scones

4 persons | Pizza and bread | Vegetarian | Side dish


Preparation

Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. Then place the grill gid on the highest level in the multilevel lift and put the pizza stone on top. Now let the Kamado heat up to 200 °C.

Mix the baking powder and flour in a bowl. Add a pinch of Japanese Smoked Salt and Japanese Szechuan Pepper. Then grate the old cheese and sprinkle 100 grams of the cheese into the mixture, mix well. Add the butter to the bowl and mix with your fingertips until crumbly. Rub through until evenly distributed. Try not to knead too much, as the heat from your hands can melt the butter. Pour the milk over the mixture to make a fairly soft - but firm - dough. Don't add all the milk at once; you may not need it all. Mix and knead well.

Dust the work surface with flour and roll out the dough to a thickness of about 2 cm. Cut out the scones with a medium-sized (about 8 cm ⌀) cutter, brush them with a little milk and sprinkle with the remaining cheese. Bake the scones on the pizza stone for 15-20 minutes until golden brown and cooked through. The hot stone allows the scones to rise well. Then cut the scones open, spread a generous layer of butter on the scone and treat yourself!

 

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