I celebrated a birthday a few months ago. It wasn’t a particularly special birthday other than the many wonderful birthday wishes that my many social media friends bestowed. JT took me to my favourite French restaurant, Le Select Bistro where we are treated like VIPs since we dined there with our good friends and neighbours Tom & Iona (Tom is an architect and designed the interior of the restaurant).
Several months back, my trusty old food processor’s plastic top broke. It didn’t entirely break, just the little, wee bit broke off that clicks into the special spot to allow the thing to be turned on. I get that it’s a safety feature so that you can’t turn it on without the top clicking in, but honestly, such a crappy little piece of plastic breaks off and my food processor is rendered useless?! Well, kind of useless, because I figured out that I can jam a chopstick into the spot and I had it working for a few additional months. It was all fine and dandy until I had to take it to a photo shoot and we were all jamming the chopstick into the top to get it to work, how embarrassing was that?!?!? So when my birthday rolled along, I decided I wanted a real, grown-up food processor and JT got me the Cuisinart 12-cup!It’s been brutally hot and humid in Toronto so even though I had a brand new food processor, I just couldn’t bring myself to make anything, particularly something that required the oven! I broke down and baked these delightful cheese and onion scones for a little dinner we had; fortunately, the oven was only on for 15 minutes including the pre-heat time and I had the hood fan on full blast, sucking out the hot air so it didn’t heat up the kitchen too badly. The food processor worked like a dream, I can’t wait to use the little 4-cup bowl insert.
Cheese and Onion Scones
Original recipe from Jean Paré’s Company’s Coming Muffins and More cookbook
Makes 12-16 5 cm (2 inch) scones)
- 240 g All Purpose Flour
- 12 g granulated sugar
- 16 g baking powder
- pinch of salt
- 1 small shallot, finely chopped
- 150 g grated cheese (we used Gouda)
- 57 g cold butter, cut into small cubes
- 1 egg
- 158 mL milk (and extra milk for brushing tops)
- Preheat oven to 220° C (425° F).
- Combine flour, sugar, baking powder, salt, shallot and cheese in the bowl of a food processor and pulse to combine. Add cubed butter and pulse until crumbly.
- Combine, milk and egg and whisk until frothy. Pour into food processor while pulsing to combine well. Turn dough out to a lightly floured surface and knead once or twice. Roll out to about 2.5 cm (1 inch) thick and cut into 5 cm (2 inch) circles. Brush tops with milk.
- Bake for 15 minutes or until lightly golden. Serve warm with butter.