WhiteWords Translations<\/a>.<\/i><\/p>\n<\/p>\n
Scones au gouda vieux et poires s\u00e9ch\u00e9es<\/b><\/p>\n
– 180 g de farine<\/b> de type T55
\n– 3\/4 c.c. de levure chimique<\/b>
\n– une bonne pinc\u00e9e de piment<\/b> d’Espelette (ou de tout autre piment moyennement fort)
\n– 3\/4 c.c. de fleur de sel<\/b>
\n– 75 g de beurre doux<\/b>, coup\u00e9 en cubes
\n– 85 g de gouda vieux<\/b> (36 mois d’affinage) grossi\u00e8rement r\u00e2p\u00e9 (ou de tout autre type de fromage affin\u00e9, tel que du Comt\u00e9, du Parmesan ou du Cheddar)
\n– 20 g de poires s\u00e9ch\u00e9es<\/b>, coup\u00e9es en cubes
\n– 100 ml de cr\u00e8me l\u00e9g\u00e8re<\/b> \u00e0 15 % de mati\u00e8re grasse
\n– 1 jaune d’\u0153uf<\/b>, battu avec 1 c.s. d’eau froide<\/p>\n
Pour 9 scones.<\/p>\n
Pr\u00e9chauffez le four \u00e0 180\u00b0C et recouvrez une plaque \u00e0 p\u00e2tisserie avec du papier sulfuris\u00e9.<\/p>\n
Dans un saladier, m\u00e9langez la farine, la levure chimique, le piment d’Espelette et le sel. Ajoutez le beurre et frottez-le dans les ingr\u00e9dients secs du bout des doigts ou \u00e0 l’aide d’un coupe-p\u00e2te, jusqu’\u00e0 obtenir une consistance de chapelure grossi\u00e8re. Ajoutez le fromage et les poires, puis m\u00e9langez \u00e0 la fourchette.<\/p>\n
Ajoutez la cr\u00e8me et incorporez-la soigneusement \u00e0 la fourchette jusqu’\u00e0 ce que la p\u00e2te prenne forme — rajoutez un peu de cr\u00e8me ou d’eau si la p\u00e2te est trop s\u00e8che.<\/p>\n
Renversez la p\u00e2te sur un plan de travail l\u00e9g\u00e8rement farin\u00e9, formez une boule et \u00e9talez-la sur 2 cm d’\u00e9paisseur. D\u00e9coupez les cercles de p\u00e2te \u00e0 l’aide d’un emporte-pi\u00e8ce de 6 cm de diam\u00e8tre ou d’un verre, puis transf\u00e9rez-les sur la plaque \u00e0 p\u00e2tisserie, en prenant soin de les espacer entre eux.<\/p>\n
Formez une boule avec le reste de la p\u00e2te, puis recommencez les \u00e9tapes pr\u00e9c\u00e9dentes jusqu’\u00e0 ce qu’il ne vous en reste plus.<\/p>\n
\u00c0 l’aide d’un pinceau \u00e0 p\u00e2tisserie ou du dos d’une cuill\u00e8re, enduisez le dessus des scones de jaune d’\u0153uf. Enfournez et laissez cuire 20 \u00e0 25 minutes, jusqu’\u00e0 ce que les scones soient gonfl\u00e9s et dor\u00e9s, en tournant la plaque de 180\u00b0 \u00e0 mi-cuisson.<\/p>\n
Laissez refroidir sur une grille pendant quelques minutes avant de servir. Vous pourrez conserver ces scones pendant quelques jours \u00e0 temp\u00e9rature ambiante en les enveloppant dans du papier aluminium. R\u00e9chauffez-les 5 minutes au four avant de servir.<\/p>\n
(Adapt\u00e9 de la recette \u00ab\u00a0Cheedar Chive Biscuits\u00a0\u00bb du livre More from ACE Bakery<\/a>.)<\/p>\n","protected":false},"excerpt":{"rendered":"Parfaits pour un brunch, ces scones sal\u00e9s ont une texture \u00e0 la fois friable et fondante, avec un bon \u00e9quilibre […]<\/p>\n","protected":false},"author":2,"featured_media":3963,"comment_status":"open","ping_status":"1","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[376,397],"tags":[],"acf":[],"yoast_head":"\n
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![\"Scones](\"https:\/\/cnz.to\/archives\/images\/brunch\/goudapearbiscuit.jpg\")
<\/p>\n