Salty scones with olives
For the dough
120 g of Type 1 Soft Wheat Flour
100 g of Soft wheat flour type 0 type Manitoba
10 g of instant yeast for savory pies
50 g of salted butter
150 ml of milk
50 g of pitted black olives
1/2 teaspoon of salt
1 tablespoon of grated Parmesan cheese
1 tablespoon of extra virgin olive oil
A pinch of pepper
For the filling
100 g of salmon sashimi
100 g of cream cheese
Chia seeds q.s.
Extra virgin olive oil q.s.
Lemon zest q.s.
First add the flours, then add the yeast, milk, salt and, when the dough appears soft, add the Parmesan, soft butter and oil. When the dough has formed, add the black olives and mix them with the dough by hand. At this point, roll out the dough and, with a pastry cutter, create cylinders of about 5/6 cm. Arrange them on a baking sheet lined with parchment paper, then bake in static mode at 180° for 10/15 minutes, until the top of the scones appears golden.
Meanwhile, you can prepare the salmon by marinating it for 30 minutes in the fridge with oil, lemon zest and chia seeds.
Once cooled, stuff the scones with the cream cheese, songino and marinated salmon.
In cooperation with Farina Lievito e Fantasia