Pastry prepared from flour, butter and fresh cottage cheese, cut in circles. If they are well cooled before cutting, in the hot oven the pastry turns flaky. Yolk and caraway topping provides them with colour and flavour, and they go well with beer.
350 g (12.25 oz) rough flour
250 g (8.75 oz) butter
300 g (10.5 oz) fresh cottage cheese
1 flat tablespoon salt
1 yolk for topping
caraway seeds for sprinkling
Cut the soft butter in leaves and mix with mixer until frothy. Gradually add flour and continue to mix. In the end add fresh cottage cheese and salt and mix it all together well. Form smooth dough with your hands and leave in the refrigerator for 2–3 hours.
Thin the dough on a floured board until 1 cm (0,40 in) thick and cut the circles with a glass, which you previously dipped in flour. Top with beaten yolk and sprinkle with caraway.
Place the baking paper on the pan and then distribute the dough. Bake in an oven previously heated to 180°C (356°F) for 20 minutes.
Serve the scones warm next to a beer.
This amount of pastry will give you about 40 scones (if the glass for cutting is 6 cm (2,5 in) in diameter).