15 minutes preparation time and 15 to 20 minutes cooking time
Makes 8 to 12 scones

Ingredients:

• 280 g flour
• 70 g cane sugar
• 1 sachet baking powder
• 110 g cold butter
• 1 egg
• 130 g blueberries
• 1 pinch of salt
• Zest of 1/2 lemon
• 120 g crème fraiche + a little for browning
• 100 g Appenzeller® Black Label cheese + 20 g for the gilding

Preparation:

1. Preheat the oven to 200° C (fan oven).
2. Mix the flour with the sugar, salt, baking powder and finely grated lemon peel in a bowl.
3. Add the cold butter cut into small pieces and the grated Appenzeller® Black Label cheese. Fold into the dry mixture with your fingertips to form a coarse sand-like dough with small pieces of butter still visible.
4. Make a well in the centre, add the beaten egg and mix in quickly, then drizzle in the cream, mixing it in as you go.
5. Mix the dough without overworking it until it is dense and crumbly.
6. Place the dough on a lightly floured work surface and shape it into a ball, coat it with flour.
7. Flatten the ball into a square about 1 cm thick. Sprinkle the blueberries over the entire surface, pressing them in lightly without crushing them!
8. Roll up the dough enclosing all the blueberries.
9. Cut the roll in half: shape into two balls.
10. Re-flour the dough and the work surface and gently crush the balls into discs about 2 cm thick.
11. Cut each disc into 4 or 6 triangles.
12. Place the triangles on the baking tray one by one. Make sure there is lots of space between them.
13. Brush the surface of the scones with a little cream and sprinkle with the remaining grated Appenzeller® Black Label.
14. Bake for 15-20 minutes or until the scones are golden brown.
15. Leave to cool on a wire rack before eating.

And there you have a fresh and tasty recipe. After all, it’s summer, which means holidays, and blueberries are bursting with sunshine. Now create a light-hearted mood in the kitchen with What I Really Want to Do playing in the background!

Music:

Janne Schra – What I Really Want To Do

Listen on  Spotify