Savory Cheese and Leek Scones, Made with Monk Fruit Sweetener

Method

1. Rinse the leek and chop it small. Cut the cheddar cheese into small pieces and put it in the freezer to firm up. Set a pan over medium heat and cook the leek for about 30 seconds until just softened.
2. Sift 250g cake flour, 6g baking powder and 1g salt into a bowl, add 45g kOBE Monk Fruit Blend and mix well. Add 40g chilled unsalted butter and rub it into the flour with your fingertips until evenly combined.
3. Once the butter and flour look like fine crumbs, add 1 chicken egg, the cooked leek and 35ml unsweetened oat milk, then mix by hand. Add the cheddar cheese last and bring everything into one smooth mass.
4. Dust the work surface with flour, roll the dough into a long sheet, fold the two sides in and roll it long again. On the last turn, fold and roll the dough into a square, chill it for 1 hour, then cut it into 8 equal pieces.
5. Heat the oven to 180 degrees C for 15 minutes. Set the scones on a tray lined with baking paper, brush the tops with oat milk and bake at 180 degrees C for 20 to 25 minutes.

Tips

• Without cake flour, Vietnamese number 8 flour works at the same weight.
• Cheddar cheese firmed up in the freezer folds in more easily and does not melt during mixing.
• Cool the fried leek completely before it meets the flour, since warm leek melts the butter in the dough.
• Keep the butter properly cold while rubbing it in, because warm butter costs the scones their lift.