Saverne Scones | Recipes | Saverne Organic Sauerkraut
Saverne Scones | Breakfast | To get you on your way to the rolling hills of Provencial France, here are our collection of recipes to help you take a step above
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Cooking tools:
- Pastry cutter
- Bench scraper
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Freezer
- Plastic wrap
- Zip-top bag
Ingredients
- 1 ¼ cup heavy cream
- 1 large egg
- 2 ¾ cup all-purpose flour
- 1 TBS + 2 tsp baking powder
- 2 tsp kosher salt
- 2 TBS sugar
- ½ cup unsalted butter, cold, cut into ½ inch pieces
- 1 cup Saverne French Dill Sauerkraut drained
- 4oz cream cheese, cold, cut into ½ inch pieces
- 2 TBS chopped fresh dill
- Flaky sea salt for sprinkling tops
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