Preparation time: 30 minutes
Proofing time: 40 minutes
Cooking time: 25 minutes
Delicate freezing time: 1 hour and 40 minutes
Suitable for vegetarians
Ingredients for 8 scones:
380 gr bread dough
250 gr of white egg
400 gr of fresh onions
Oregano
Extra virgin olive oil
Salt and pepper
Slice the thin onions and stew in a pan with a little oil and 250 ml of water.
When they are well softened, add the grapes washed and let cook for a dozen minutes.
Divide the bread dough into 8 balls of the same weight, place them in a baking tray covered with oven paper and put them to rise in Freddy with the natural proofing function at 28°C for 20 minutes.
Roll out the balls in thin discs, fill each disc with a little onion and stewed grapes and put to rise in Freddy, a second time, at 28°C for another 20 minutes.
Cook the scones in the preheated oven to 200°C for about 25 minutes and towards the end of cooking add oregano, a drizzle of oil and a pepper crumble.
You can prepare a large amount of scones, cook them in the oven keeping them a little 'back of cooking (about 20 minutes) and freeze them with the function of delicate freezing of Freddy.
This will keep them in the freezer for up to 6 months.
If necessary, all you have to do is regenerate the desired amount in the oven preheated to 180°C for about fifteen minutes.