Everyday recipes : Entrées

• 50 g Isigny Sainte-Mère Extra-Mature Mimolette
• 350 g flour 
• 1 pinch salt
• 1 sachet baking powder
• 85 g Isigny Sainte-Mère PDO unsalted butter
• 2 tbsp sugar
• 175 ml milk
• 1 jar of apple jelly

Preheat your oven to 220°C.

In a bowl, mix the flour, salt, sugar and yeast. Then add the Isigny Sainte-Mère PDO unsalted butter in small cubes and mix until you get a crumbly texture. Then add the Isigny Sainte-Mère Extra-Mature Mimolette cheese, grated into shavings with a vegetable peeler. Finally, pour in the milk and mix again.

Spread the mixture in a thick layer (about 2 cm thick) on a baking sheet previously covered with greaseproof paper.

Cut out the scones from the raw dough and bake for 12 minutes (this may vary, depending on the oven). The scones should be lightly coloured.

Garnish the scones with a little apple jelly and shavings of Isigny Sainte-Mère Extra-Mature Mimolette.