Pan-fried scones are the savory variant of nutella scones that I proposed to you some time ago. they are a last minute recipe if you want to bring a snack on the table without turning on the oven and without waiting for the dough to rise. The chemical yeast in fact, will make the muffins swell during cooking making them soft and fluffy.
Once you try them, you will never leave them, without leavening, cooked in a pan, variable in the filling and very simple and quick to make, they have become my joker.
In short, after all this talk, you just have to try them and tell me if I was right or not;)
I leave you the recipe and wish you a sweet day, today here in the office we are struggling with great maneuvers of moving desks, changing chairs and unrolling threads, a joy in practice;) Okay, I’m going, a basin: *
- Servings for 12 muffins:
- 250 gr of 00 flour
- 130 ml of water
- 20 ml of seed oil
- 1/2 sachet of instant yeast
- 1 teaspoon salt
- 1 pinch of sugar
- 60 gr of salami
- 120 gr of provolone
- preparation: 20 min
- cooking: 10 min
- total: 30 min
How to make scones in a pan
Put the flour with the sugar, baking powder and salt in a bowl.
Form a hole in the center to add the oil and water.
Now knead until you get a compact but nice soft dough.
Lightly flour a surface and roll out the dough.
Make circles with an 8 cm cookie cutter.
Now fill half of the circles with the salami and the provolone.
Take half of the remaining ones to cover the first ones, sealing the edges well with your fingers.
Lightly grease a thick-bottomed non-stick pan (I put a little oil and spread it well with a little kitchen paper) and cook the muffins for about 4 minutes (on the side) or until golden brown, on a medium-low flame.
Your scones are ready to be brought to the table, both warm and warm.
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