Ingredients
- 350 g flour
- 2 teaspoon(s) of baking powder
- 2 pinches of ground black pepper
- 12 sage leaves
- 80 g cold salted butter
- 150 g grated cantal
- 25 cl of fermented milk (buttermilk or kefir) + 2 tbsp. soup
Preparation
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Finely chop the sage leaves. Mix the flour and yeast with the pepper and sage, add with the diced butter. Rub the mixture between your palms to make a sandy paste. Add the cantal and fermented milk. Mix to make a smooth paste. Add a little flour if the dough is too sticky.
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Roll it out to 3cm thickness on a floured work surface. Cut circles 7 cm in diameter using a cookie cutter, place them on a baking tray lined with baking paper. Preheat the oven to 180°/th.6. Spread the rest of the fermented milk with a brush over the entire visible surface of the scores. Bake for 25 minutes. Serve the scones hot.
