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Archive for March 7th, 2022

I usually make my scones and biscuits with my handy food processor but I have to say that these freehand scones will change my method for all my future scones. For what I save in time, I sacrifice in cleaning time and most importantly, texture of the scones. These scones are light, airy, filled with gooey cheese and scallions. They are great with soup or a stew. Serve them warm with fresh butter.

This post was created on a blistery, cold day in latter January. We just had received about 50 cm (20 inches) of snow in a period of 24 hours. We must have a VIP living on our street because the damn snowplow came down our street four times, depositing a heavy mess of snow at the end of the driveway. Honestly, the last two times were ridiculous, there was hardly any new snow on the road! This was one of the sunniest days we’ve had so far, the sun reflected in the new white snow and  I just had to take advantage with the photos.

Freehand Kefir, Scallion, and Cheese Scones

Original recipe from Jean Paré’s Company’s Coming Muffins and More cookbook

Makes 8 large wedges

Ingredients:

  • 240 g All-Purpose Flour
  • 16 g baking powder
  • pinch of salt
  • 4 scallions, roughly chopped
  • 150 g cheddar cheese, coarsely grated
  • 57 g cold butter, cut into small cubes
  • 1 egg
  • 100 mL kefir (and extra kefir for brushing tops)
  • Parmesan, finely grated for sprinkling on top

Directions:

  1. Preheat oven to 425° F.
  2. Combine flour, baking powder, salt, with the butter and manually cut like you would pastry dough. When it is slightly smaller than pea-sized bits, add the shallots and cheese and mix.
  3. Combine the kefir and the egg and whisk until frothy. Pour into the dry ingredients and mix well. Turn dough out to a lightly floured surface and knead once or twice, just enough to pull it together. Roll out to a round shape and cut 8 wedges to make. Brush tops with kefir and sprinkle the parmesan on top.
  4. Bake for 15 minutes or until lightly golden. Serve warm with butter.

Tender and delicate scone with lots of cheese and scallions.

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