Thursday, January 27, 2011
This scone recipe from Chatelaine Magazine (Canadian?) is a winner! The interesting thing about these scones is that you can't put your finger exactly on what makes them taste so good. The combination of dijon mustard, cayenne pepper, sharp cheddar (the sharper the better) and a hint of parmesan cheese make these extremely flavorful. Enjoy them plain or buttered, hot or room temperature or make a delicious sandwich out of them. If you are like me, you will probably also enjoy nibbling on the baked bits of cheese that have oozed out of the scones and onto the baking sheet. They are really flaky with an appetizing crunch from the cornmeal. Hint: Baking these on a silicone mat facilitates their removal and prevents the bottoms from browning too quickly.Flaky Cornmeal Cheddar SconesMakes 12 | adapted from Chatelaine, May 2010 3/4 cup buttermilk plus 1 tbsp for brushing 2 tsp dijon mustard 1/4 cup cornmeal plus 2 tbsp for dusting 1 3/4 cups all-purpose flour 1/4 tsp cayenne 1 tbsp baking powder 1 tbsp sugar 3/4 tsp salt 1/4 cup cold butter, cubed 1 cup grated old cheddar 1/4 cup grated parmesan 2 green onions, sliced 1 egg 1. Preheat oven to 400 degrees F. Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add 3/4 cup buttermilk, dijon mustard and 1/4 cup cornmeal and stir to combine. 2. In a large bowl, using a fork, stir flour and cayenne with baking powder, sugar and salt until evenly mixed. Cut in butter until flour mixture is crumbly. Stir in cheeses and onions. 3. Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball then divide into 2 equal-sized portions. 4. Sprinkle remaining 2 tbsp cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6" circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting. 5. Place wedges on baking sheet at least 1" apart. Lightly brush with remaining 1 tbsp buttermilk. Bake in centre of oven until lightly golden, 15-18 mins. ***To Make ahead: Prepare scones up to step 4, then place scone wedges on a baking sheet. Freeze, uncovered, until firm, then place in a freezer bag and keep, frozen, up to 1 month. To bake, remove scones to a baking sheet. Defrost, uncovered, about 1 1/2 hours. Continue with step 5.