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PrintCHEESE SCONE PASTRY
Makes :
500 grams
Preparation Time :
Preparation Method :
- Place the sifted flour, butter and lard in a bowl, and season it with little salt and pepper.
- Rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Add the grated cheese and shallots.
- Make a well in the centre and pour in the yoghurt mixture, Mix together until a soft paste forms.
- Turn the mixture out onto a floured work surface and knead it into a soft but fairly firm dough.
INGREDIENTS
- 225 grams self-raising flour, sifted
- 50 grams butter, softened
- 50 grams of lard
- Salt and freshly ground black pepper
- 50 grams English Cheddar, grated
- 2 tablespoons finely chopped shallots
- 50 ml yoghurt, blended with 6 tablespoons water
- Extra flour
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