Very tasty, unusual, and extremely easy to prepare baked goods – scones on kefir, with Korean carrots, fried onions, and herbs. A simplified version of the famous English pastry – on kefir, and even with a juicy vegetable filling. Recommend: delicious, satisfying, and not difficult at all!

Summary

Ingredients

For the dough:

• Flour – 200 g + for dusting
• Kefir – 3 tbsp (60 g)
• Egg – 1 pc.
• Vegetable oil – 50 ml
• Baking powder – 1 teaspoon
• Sugar – 1 tbsp
• Salt – 0.5 teaspoon

For filling:

• Korean carrots – 2 tbsp (70 g)
• Bulb onions – 1 pc. (70 g)
• Fresh parsley – 5 sprigs
• Fresh dill – 5 branches
• Vegetable oil (for frying) – 1 tbsp

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Instructions

1. Prepare the filling. Peel the onion and cut it into small cubes.
2. In a skillet over medium heat, heat the vegetable oil (1 tablespoon). Place the onion, reduce heat to low, and cook, stirring occasionally, for about 5-7 minutes, until transparent and soft. Cut the carrots into small strips.
3. Send the carrots to the skillet with the onions and stir. Cook for about 5 more minutes, until the carrots are tender. Rinse the dill and parsley, dry, and chop finely with a knife.
   Turn on the oven to preheat to 200 degrees.
4. Send the chopped greens to the skillet with the carrots and onions. While stirring, cook for about 1 minute. Then turn off the heat and leave to cool.

   

5. Prepare the dough. In a deep bowl, combine flour and baking soda. Add egg, salt, and sugar. Stir until smooth. Pour in kefir and vegetable oil. Add cooled carrot and onion filling. Mix well.

   

6. As soon as the dough begins to gather into a lump, transfer it to a table, slightly dusty with flour, and knead well for a couple of minutes. Then roll it out into a circle about 1 cm thick. Cut the circle into 8 segments.
7. Transfer the blanks to a baking sheet lined with parchment and send them to the oven, preheated to 200 degrees, for about 20-25 minutes.
8. Then cool the finished skins slightly and serve.

   

Bon Appetit!