Wednesday, September 30, 2009

Cheddar, Parm, Walnut & Black Pepper Scones

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 cup butter
2 large egg yolks
1 1/4 cups milk
1 cup grated cheddar (I used aged white cheddar, but I'm sure any kind would be super yum)
1/2 cup grated parmesan
1/4 cup walnuts
a whole bunch of cracked black pepper (didn't measure this I just kind of added till it looked right)
kosher salt

Preheat the oven to 425 degrees. Grease 2 large baking sheets or use that Reynolds Release foil. I cant live without the stuff now. Combine dry ingredients in a large bowl or if you are a lucky lucky duck like me, in the bowl for your kitchen aid. Blend in the butter until you have a coarse mixture. Separate the eggs... uh, separately. Beat one yolk with a fork, and stir in the milk. Add to the dry ingredients and mix till combined. Add your cheeses and walnuts and then grind the crap out of a pepper mill over the whole shebang. Continue mixing until you have a soft dough.

Turn the dough out onto a floured surface and kneed a couple of times. Divide in half and roll gently into 2 circles roughly 7 inches across. Cut each circle into eighths. Mix the remaining egg yolk with 1 tablespoon of water and brush onto the tops of your wedges Sprinkle with kosher salt. Bake 12 - 18 minutes or until golden brown.

I would love to hear what you think about this recipe if you feel compelled to try it out.

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