500 g flour
1 tablespoon salt
187 g sour cream
50 ml milk
1 pinch sugar
25 g yeast
For the layers
75 g butter
50 g wild garlic
1 egg for the egg wash
First prepare the yeast. Add the sugar to the lukewarm milk and the yeast. Let the yeast completely dissolve in the milk and wait until the mixture start to foam (5-10 mins). Put the flour in a bowl then blend in butter with your fingertips and add the rest of the ingredients. Mix it thoroughly with your hands and cover the bowl with a towel and leave it at room temperature for 60 mins.
When the time is over roll out the dough into a 5mm thick rectangle. Glaze with melted butter and sprinkle with the wild garlic and grated cheese. After fold the sides as you can see on the pictures above. Cover it again with a towel and leave again for 30 mins to rest. After roll out again the dough and fold it just like previously but you don’t need to put anything between the layers otherwise the dough might be too fatty from too much butter and cheese. When you’re done with the folding leave it again for 30 mins.
Roll out the dough again in one inch thick rectangle and cut out the schones with a scone cutter. Glaze the top of the scone with the beaten egg and you also can sprinkle with some cheese. Place them on a baking tray covered with baking paper.
Preheat the oven to 200°C and bake it for 15 mins.
I served it with sour cream. Enjoy!