- ½Petit Alba
- 360g flour
- 1.5 sachets of yeast
- ½ tsp Espelette pepper
- 80g margarine
- 40g plain soya yoghurt
- 1 tsp mustard
- 1 handful of pine nuts
- 1 red onion
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- Soy milk
Preheat the oven to 180°C on fan oven.
In an oiled saucepan, fry the chopped red onion over low heat. When it is translucent, add the brown sugar and balsamic vinegar and cook for two minutes before leaving to rest.
Mix the flour, salt, pepper, chilli and yeast in a bowl.
Then add the chopped margarine and mix again.
In a second bowl, mix the yoghurt, mustard and milk. When the mixture is homogeneous, add it to the first bowl.
Knead quickly(not too long so as not to make the yeast react).
Add the pieces of Petit Alba, the pine nuts and the onion and mix.
Roll out the dough on a floured surface into a large circle about 2 cm thick.
Cut the dough into several triangles and place them on a baking tray covered with baking paper.
Brush the triangles with a brush dipped in soya milk.
Bake for about 15 minutes.
Enjoy the scones while they are still warm or cold with a nice salad!