Page 28 - Vélochef-Food for training and competition

SCONES WITH RYE FLOUR AND HAZELNUTS
12–14 SCONES Quick and delicious bread for break- fast The ingredients can be endlessly varied with different tasty flours and nuts 240 g g strong white bread flour 120 g rye flour 40 g oatmeal
50 g chopped hazelnuts
1 tsp salt
3 tsp baking powder 500 ml natural yoghurt 4 tbsp agave nectar
30 g softened butter
1 Preheat the oven to 200° C 2 Mix strong white bread flour flour rye flour flour oatmeal
hazelnuts
salt
and baking powder Put some rye and oatmeal
aside for decorating
3 Stir in yoghurt agave nectar
and butter
4 Mix properly to a soft dough
5 Divide into 12-14 pieces of equal size
6 Place on a a a a baking tray covered with greaseproof paper
7 Sprinkle with a a little bit of rye flour and oatmeal
8 8 Bake for 8-10 minutes until golden