Ingredients:
62.5 ml water at room temperature
62.5 ml semi-skimmed milk at room temperature
5g fresh brewer’s yeast
half a tablespoon of sugar
a pinch of salt
25g extra virgin olive oil
200g flour half Manitoba half 00
Recipe:
In a bowl, combine warm milk and water, crumble the brewer’s yeast, add the sugar and mix well with a spoon to dissolve.
Add the oil and begin to incorporate the flour, stirring with your hands or with the machine, after adding about half of it, add the salt, then continue with the flour, always stirring.
The dough must be smooth, homogeneous, and elastic.
Form a ball and leave it on the work surface by covering it with transparent film.
After about 40 minutes with the help of a rolling pin, roll out a sheet of about 1/2 cm thick. With a 12 cm diameter pastry cutter form discs.
If we do not have a pastry cutter, use a cup or a saucepan of the same diameter or even smaller if you want.
Put the dough disks on a baking sheet lined with parchment paper, cover with transparent film and let it rise until they double in volume. It will take about an hour, an hour and a half.
When they have risen remove the film and press with your fingers to form the characteristic dimples.
Sprinkle with fine salt and rosemary and bake in a preheated static oven at 180 ° for 20-25 minutes or in a ventilated oven at 170 ° for the same time, until the soft scones are golden on the surface.