Wednesday, December 2, 2009

Cheese Scones

The other day I made leek soup with the last of my share of the leeks from the garden (and of course, didn't take pictures!). I decided I wanted to have cheese scones with it, and luckily made enough that I could photograph them the next day when I had a second. I found this recipe on The Foreign Kitchen blog after trying a couple of other recipes unsuccessfully. As long as you have a food processor this is a very quick and easy recipe to whip up. It's great to make when you want home baked bread but don't have the time to make it. Really, could anything with cheese melted on top be bad?

Cheese Scones:

2 cups of flour
4 tsp of baking powder
1/4 tsp of salt
a pinch of ground nutmeg
1 Tbsp of Maple Syrup (I used sugar)
4 Tbsp of cold unsalted butter
1 egg beaten, combined with milk to make 3/4 cup
1 1/2 cup of grated cheddar (I used white cheddar to keep the scones lighter in colour)
3 Tbs grated Parmesan cheese

Combine the dry ingredients in a bowl. In a separate bowl mix the egg, milk, and syrup together. Cut and rub the butter into the flour (Use a food processor).

Now, I added 1 1/4 cups of grated cheddar to the flour and butter and combined these before I added the egg and milk mixture, but if you want an ooey-gooier texture stir the milk and egg mixture into the flour first and then fold in the cheese.

Looseley shape this into a disc, without handeling it too much. Turn it out onto a well floured suface, sprinkle it with the remaining 1/4 of cheddar and the Parmesan, and cut the disc into 8 slices. Place these onto a baking sheet lined with parchment paper (or just greased) and bake at 475 Fahrenheit (250 Celsius) for 10 minutes until the tops are browned.The scones taste best fresh out of the oven, and even though they are savory a fresh gob of peach marmalade or a drizzling of honey makes these an extra special treat.

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