Preparation
- Preheat oven at 180ºC (350ºF). Line a baking sheet with parchment paper.
- In a bowl, mix egg and buttermilk.
- In a food processor, combine flour, Crème OKA, butter, baking powder, salt, sugar and fresh pepper. Mix at pulse 4 to 6 times.
- Add liquid (egg & buttermilk). Mix again at pulse 2 to 3 times.
- Transfer mix in a bowl and add shallot, bacon and shredded OKA.
- Hand mix and form a ball. Refrigerate.
- To cut scones, the batter mix must be cold. Roll dough in a rectangle of about 2.5 cm thick and cut in 8 triangular pieces.
- Place scones on baking sheet. Bake on middle rack for about 15 to 20 minutes.
- NOTE: Dough can be kept in the freezer, well wrapped, for 1 month.
Ingredients
- 150 g OKA cheese, shredded
- 1 Crème OKA jar (100 g)
- 6 bacon strips, thinly sliced
- 625 ml (2½ cups) all-purpose flour
- 125 ml (½ cup) unsalted, cold butter, cut in pieces
- 15 ml (1 tbsp.) baking powder
- 15 ml (1 tbsp.) sugar
- 1 egg
- 5 ml (1 tsp.) salt
- 2.5 ml (½ tsp.) freshly ground pepper
- ½ cup shallot, thinly sliced
- 125 ml (½ cup) buttermilk
Cooking time
20min
Preparation time
205min
Serves
8 servings
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