Instructions
Follow the steps and taste along the way.
Brown the leek
Halve the leek lengthwise, rinse it thoroughly, and finely chop it. Heat the oil in a pan and cook the leek over medium heat for 6–8 minutes, until softened and lightly golden at the edges. Set aside to cool.
Prepare the dry mixture
Preheat the oven to 200 °C and line a baking sheet with parchment paper. In a bowl, mix the flour, baking powder, salt, and black pepper. Add the cold butter, cut into small cubes, and rub it in with your fingertips until the mixture resembles coarse crumbs.
Bring the dough together
Coarsely grate the Cheddar and stir it into the flour mixture along with the cooled leek. Mix the kefir with the mustard, pour it into the bowl, and briefly combine with a spatula. The dough should be soft and slightly sticky; do not knead it for long.
Shape the scones
Transfer the dough to a lightly floured board and press it with your hands into a circle about 2 cm thick. Cut it into 8 triangles with a sharp knife and arrange them on the prepared baking sheet, leaving a little space between them.
Bake until golden
Bake in the preheated oven at 200 °C for about 18–20 minutes. The finished scones should be golden on the surface and spring back when pressed in the center. Let them rest on the baking sheet for 5 minutes before serving; serve warm.
