Ricotta, Olive & Chorizo And Parmesan & Rosemary Scones

• 2 cups all purpose flour I use Bio flour
• 1 baking powder sachet of, that is 20 gr
• 5/8 cup milk I used semi - skimmed milk
• 3 1/2 tablespoons salted butter cut into pieces
• 1 3/4 ounces chorizo finely chopped up
• 6 tablespoons green pitted olives finely chopped up
• 3 1/4 tablespoons ricotta I used fresh sheep's ricotta
• 1 large egg well beaten
• 2 cups all purpose flour I use Bio flour
• 1 baking powder sachet of, that is 20 gr
• 5/8 cup milk I used semi - skimmed milk
• 3 1/2 tablespoons salted butter cut into pieces
• 1/2 cup freshly grated Parmesan
• 3 rosemary leaves mediums sprigs of fresh, picked, washed, dried with kitchen paper & fine
• 3 heads little gem lettuce cleaned, washed & spun dry
• 1/2 cucumber washed & cleaned, cut up into litlle rounds
• 4 lemon dressing For the mustard -
• 1 tablespoon dijon mustard heaped of
• 2 tablespoons fresh lemon juice
• 5 tablespoons olive oil a fruity
• maldon sea salt
• black pepper grinded

1. Preheat the oven on 200u0b0C. I use a fan oven, so I need 150u0b0C.
2. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fittingbowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn't want the air to go out of the flour.
3. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
4. Add the ricotta, cut up green olives & the cut up chorizo & blend it in the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
5. Take it out & place it onto a floured chopping board. Roll with a floured rolling pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
6. Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
7. Now, take your beaten egg & smear the scones all over it with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
8. Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.
9. Keep the rest of the beaten egg for the rosemary & parmesan scones.
10. For the Parmesan & rosemary scones:
11. Preheat the oven on 200u0b0C. I use a fan oven, so I need 150u0b0C.
12. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fittingbowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn't want the air to go out of the flour.
13. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
14. Add the grated fresh Parmesan, add the cut up rosemary & blend it into the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
15. Take it out & place it onto a floured chopping board. Roll with a floured rolling pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
16. Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
17. Now, take your beaten egg & smear the scones all over it, also the sides with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
18. Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear all over in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.

flour, baking powder sachet of, milk i, butter, green pitted olives, ricotta i, egg, flour, baking powder sachet of, milk i, butter, freshly grated parmesan, rosemary, gem lettuce, cucumber washed, lemon dressing, lemon juice, olive oil, salt, black pepper

Taken from www.yummly.com/recipe/Ricotta_-Olive-_-Chorizo-and-Parmesan-_-Rosemary-Scones-1670513 (may not work)