Scones with mint and black cumin

Ingredients for 4 servings:

• 1 bunch of mint
• 1 tbsp black cumin
• 250 g wheat flour type 405
• 1 tsp, heaped baking malt
• 1 packet of baking powder
• 80 g cracklings
• 150 g Cheddar, grated
• 70 g Emmental cheese, grated
• 100 ml cream
• 50 ml water
• 1 egg(s), size M
• 1 tsp, heaped mustard

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Mix the flour with the malt and baking powder. In a food processor fitted with a dough hook, knead the dough with the cracklings, 50 ml of cream and 50 ml of water. Finely chop the mint. Add both cheeses and the mint to the dough and work it in. Wrap the dough in cling film and place in the refrigerator for at least 30 minutes. Preheat the oven to 200 degrees Celsius. Whisk 50 ml of cream with the egg and mustard. Roll out the dough to a thickness of 1.5 cm and then cut into 3 x 3 cm cubes. Place the cubes on a baking sheet lined with baking paper and brush with the cream and egg mixture. Finally, sprinkle with the black cumin seeds. Bake in the oven, 2 racks from the bottom, for approx. 25 minutes, until the desired brown color is achieved.