Universal Dough for Cookies and Salty Scones

TopatoTopatoДарт Вейдър4119871
"It`s always better to have both types of scones."
Preparation30 min.
Cooking30 min.
Тotal60 min.
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  • yeast - 1 1/3 tbsp (20 g)
  • sugar - 2 tsp
  • salt - 1 tsp
  • water - 2/5 cup (100 ml) for the yeast
  • milk - 4/5 cup (200 ml)
  • eggs - 2, minus 1 yolk, to spread
  • oil - 4 tbsp
  • flour - as much as it absorbs


Activate the yeast which you've dissolved in the cold water with 1 tbsp sugar and 2 tbsp flour.

Once it becomes effervescent, pour it in the middle of the flour well, add the remaining products and knead a sticky dough.

Cover with foil and leave for 30 min. to rise. Divide it into 2 parts. Roll out each one into a circle and cut it into 8 triangles.

Put the filling at the wider end (salt or savory) of each and wrap up into scones.

I made half of them with salty filling, using crumbled feta cheese + grated cheese, then chocolate and walnuts; the others with chocolate and walnuts. Arrange the scones in the wide tray of the oven.

Smear with beaten egg yolk and sprinkle with sesame seeds. Bake in a preheated 356°F (180 °C) oven for 25 min. until ready.


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