Monday, May 21, 2012
Sunday Scone Day!! Cheddar Chive Scones & Almond Cherry Scones
Living in Denver I have yet to find something that is as good as the cheddar-jalapeno cheese bread from the Madison Farmers' Market. However, this savory scone comes pretty darn close and they are a nice departure from most other scone recipes that I have made.
Prep time: 10 minutes + 1 hour refrigerated
Baking: 20 minutes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon course salt
1/4 cup finely chopped fresh chives
1 cup finely grated extra-sharp cheddar cheese, plus one for sprinkling
1 1/4 cups heavy cream, chilled
1. In a large bowl, whisk flour, baking powders, salt and chives. Stir in cheese with a fork.
2. Add 1 cup of the cream and fold with a rubber scraper (or hands) until the cream has been completely absorbed. Continue adding cream, 1 tablespoon at a time, just until dough comes together.
3. Turn dough out on a heavily floured work surface and pat to a 3 by 10 inch rectangle, about 1 inch thick. Using a bench scraper cut into eight equal triangles. Place on prepared baking sheet and refrigerate for about 1 hour or until firm.
4. Preheat oven to 400 degrees. Brush scones with remaining 1/4 cup cream and sprinkle with grated cheese. Bake, rotating baking sheet about 2/3rds of the way through, until the scones are golden brown and puffed - approximately 16-20 min. Transfer scones to a wire rack to cool.
5. A small taste of wisconsin - Bridget!
Almond Cherry Scones
Our familiy is obsessed with anything almond flavored, so I decided to change our standard scone recipe to include our fav flav.
1 1/2 Tbs baking powder
1 1/2 tsp coarse salt
2 tsp almond extract
1 1/2 dried cherries
1/2 cup slivered almonds (optional)
1 2/3 cups heavy cream, chilled, plus 1/4 cup for brushing
2 to 3 Tbs sanding sugar, for finishing
1. Line baking sheets with silicone baking mat, or parchment paper
2. In a large bowl, mix together flour, sugar, baking powder, salt and almond extract. Stir in cherries.
3. Add 1 1/2 cups cream and fold witha rubber scraper or your hands, until the cream has been absorbed. continue adding cream by the tablespoon, until there are not any dry patches.
4. Pat dough into a 6x11 inch rectangle (about 1 inch thick). Cut scones into triangles using a pastry scraper, or round circles using a glass or cookie cutter. Refrigerate until firm (about an hour)
5. Preheat oven to 400 degrees
6. Brush scones with remaining cream and sprinkle with sanding sugar. Bake for 16 to 20 minutes, or until scones spring back when touched. Cool baking sheets on a wire rack for 10 minutes and then using a spatula, transfer scones to a wire rack to cool.
Enjoy! - Jenny