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Thursday, August 13, 2009

Cheddar Scones for Tea

I’ve been on the hunt to replicate a cheddar herb scone that I had this spring at a tiny little coffee house near where I work.  (It has changed hands, the scones are no longer there – and the recipe would not likely be forthcoming anyway). 
Most scones do not impress me – they are dry and crumbly.  I think that coffeehouses sell them that way so that you want more to drink.  Hmmm?
There is a little teahouse not too far from work that makes delightful scones – but alas, not the cheddar herb variety (I’ll be working on getting my hands on some of their recipes in the near future)
I wanted a scone that would go nicely with a tomato sandwich for tea and this really fit the bill. 
I found this recipe from Ina Garten for Cheddar Dill scones – and I adjusted the herbs (not a fan of dill, here) --- I’m pretty happy with it – still not quite the scone I’m seeking --- but good enough for now
Ina Garten’s Cheddar Dill Scones -- adjusted
4 cups all-purpose flour, divided
1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb extra-sharp yellow cheddar cheese, small-diced
1 cup minced fresh chives, basil, and tarragon (heavy on the chives, please)
1 egg, beaten with
1 tablespoon water or milk, for egg wash
1.     Preheat the oven to 400 degrees F.
2.    Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
3.    Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. Makes 16 large scones.