250g flour
125g butter
50g grated parmesan
1 pinch salt
1 pinch paprika
a bit of grated nutmeg
100ml yoghurt
1 handful of chopped herbs
Crumb all of the dry ingredients and the butter with your fingers until it sort of resembles sand, whiteout any big lumps of butter still in it.
1 egg yolk and a couple of spoons of milk whisked together for the glacing
Method
Crumb all of the dry ingredients and the butter with your fingers until it sort of resembles sand, whiteout any big lumps of butter still in it. At this pint you can ad the yoghurt, parmesan and the herbs and continue to work it with your hand until it comes together to a dough. The less you work it the more crumbly it will be, which is what you want with a scone. When you kneed the dough you activate the gluten in the flour and the dough toughens up. So don’t over work it!!
Now you can mould it with your hands into little patties or cakes.. brush them with the egg mixture, another sprinkling of parmesan and bake at 180°