Scones courgette, Comté et raisins from Elle à Table, Décembre 2015 Spécial: Cuisine au Fromage (page 27)

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Notes about this recipe

  • Agaillard on March 03, 2024

    These taste really nice! I needed more time than indicated to cook them but to note that even though they seem undercooked, they are actually fine after a tiny bit of rest, they need a little while to settle, maybe 20 to 30 minutes. I made with cumin gouda and gruyere as this is what I had. I think a couple of them would go very well with a soup or a salad for a light lunch. I love the sugary/neutral veggy/savoury alliance of vanilla/courgettes/cheese, I think it is a very original and charming recipe. Only thing I am not too happy about is that they spread rather than rise, but I think I need to keep the circle around the scones when I bake them, or maybe add some flour to make the dough more solid. Still trial and error :)

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