Spicy Currant Scones

Ingredients

• 150 g red currants
• 2 sprigs Rosemary
• 4 sprigs thyme
• 250 g spelt whole‑grain flour
• 2 tsp Baking powder
• 100 g grated Emmental cheese
• 0.5 tsp Salt
• 50 g soft butter
• 175 g yogurt (3.5% fat)
• 1 egg yolk

Instructions

1. 1.

   Wash the currants, pat dry and gently separate the stems with a fork into a bowl.

2. 2.

   Whisk together flour, baking powder, 40 g of cheese, salt, butter and enough yogurt to knead until the dough is smooth; knead only as long as needed. Fold in currants and herbs quickly. Roll the dough on a floured surface to about 2 cm thickness and cut out 12 circles (≈6 cm diameter). Place them on a parchment‑lined baking sheet.

3. 3.

   Beat the egg yolk with 2 tbsp water and brush over the scone rounds. Sprinkle with the remaining cheese. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes until golden brown. Remove from the tray and cool on a wire rack.