Yellow Curry Scones
Ingredients
-
Cream
180g
-
Yellow Curry
1 tsp
-
Salted butter
125g
-
Flour
300g
-
Yeast
11g
-
Black Kampot Pepper
1 tsp
-
Kampot Flower of Salt
1 tsp
Preheat the oven to 150°C.
Cut the butter into small pieces. Place the butter, flour, baking powder, Yellow Curry, freshly ground Black Kampot Pepper and Flower of Kampot Salt in a food processor. Blend a few times until you obtain a sandy texture.
Add the cream. Mix again without overworking the dough.
Roll out the pastry to a thickness of 3 cm on a lightly floured work surface. Cut out circles with a 5 cm diameter cookie cutter. Place on a baking tray lined with baking paper and bake for 15 minutes.
Serve with fresh cream and a few fresh herbs.
