(for about twenty pieces)
225 g of flour
75 g of butter at room temperature
1 tablespoon of powdered sugar
150 ml of milk
60 g of Emmental
1 sachet of baking powder
A few sprigs of rosemary
1 beaten egg
Preheat your oven to 180 degrees.
In a bowl, combine the sifted flour, sugar, baking powder, and sprigs of rosemary.
Add the butter, work with your fingertips and incorporate the grated Emmental.
Gradually pour in the milk and knead until you get a smooth dough.
On a floured work surface, roll out the dough with a rolling pin 2 cm thick.
Cut your scones using a cookie cutter and place them on a buttered baking sheet.
Brush with beaten egg and decorate with grated Emmental and rosemary.
Bake for about 12 minutes.
Serve lukewarm with butter and sliced smoked turkey.