Savory Herb & Cheese Scones

Step 1/6

• 10 g fresh yeast
• 1 tsp honey
• 25 g jarred sun-dried tomatoes

• bowl
• knife
• cutting board

Mix the yeast (2 1/2 tsp. fresh yeast or 1 tsp. dried yeast) and honey into the lukewarm water. Chop the tomatoes.

Step 2/6

• 120 g high-gluten flour
• 120 g rye flour
• 1 tbsp thyme
• 1 tsp dried oregano
• 1 tsp dried tarragon
• 1 sea salt
• 1 tbsp olive oil
• 50 g shredded Gruyère cheese

• bowl

In a separate bowl, mix the flours, salt, chopped sun-dried tomatoes, and herbs. Add the wet mixture to the dry one and knead until all ingredients come together. Add the olive oil and grated cheese. Knead well. Cover the dough with plastic wrap and let it proof for 30 minutes, in a warm dark place.

Step 3/6

• oven

Preheat the oven to 400°F (200°C).

Step 4/6

• 1 egg
• sea salt
• pepper

• parchment paper
• cookie cutter
• baking sheet

Turn out the dough onto a slightly dusted work surface or parchment paper and lightly knead. Pat it into a round disk that is about 1 in. (2.5 cm) thick. For a more rustic look, slice the dough into six pie slices or use a cookie cutter or small glass (2 in./5 cm diameter) to cut circles. Transfer the cut dough to a parchment-lined baking tray, lightly brush with beaten egg and season with sea salt and black pepper.

Step 5/6

• butter (for serving)

Bake for 15-25 minutes until golden brown. Remove from the oven and serve with butter while still warm. Tip from the author: Try to use fresh herbs. If those are not available, dried herbs work fine too. However, instead of one tablespoon each, use one teaspoon. Use a mixture of your favorite herbs, but avoid more than three different ones as the flavors might overpower each other.