24 March 2011
I know that my friends and family in the Eastern provinces are experiencing snow storms and less than Spring-like weather. If you are too, do what I do whenever I find myself with time in the kitchen. I had big plans today but on an overcast day like today I am in need of some comfort food and enjoyed baking something savoury! Lately I have been working six days a week so a day off today was a welcome respite. So after some pampering at the hair salon, cleaning the kitchen from top to bottom, organizing the recycling and spending time at the gym I was ready to get back into the kitchen to mess it all up again!! Is that perspiration I just wiped from my brow?
Scones are a familiar site at our local bakeries and coffee-shops as well as here at More Than Burnt Toast. I like to offer a savoury version in the bread basket to perk up dull days like today. They're very similar to baking powder biscuits, and are easily seasoned to go with whatever you're serving.
Today's recipe is based on one from from Pinch My Salt and baked up flaky and light just like a biscuit. I have had them on my "bucket list" for sometime but was always out of one ingredient or another such as buttermilk, sharp Cheddar or Parmesan cheese. With the addition of sriracha sauce, dried mustard and smoked paprika these savoury little bundles were a special treat!! Today the culinary gods aligned and I was able to give them a try. I used my usual trick of using my cheese grater and grating the cold butter directly into the dry ingredients. This eliminates the step of "cutting the butter in" with a knife or a pastry blender. Wedges, squares or circles of these miniature buttery biscuit-type scones, baked quickly at high heat till they were golden brown and perfect with a steaming bowl of soup. If you're watching your carbs then "mini" is the way to go!
**Cheddar, Parmesan, and Cracked Pepper Scones**
based on a recipe by Pinched My Salt
1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground mustard
1/2 cup (one stick or 1/4 pound) cold unsalted butter (keep butter in refrigerator until ready to use)
1/2 cup shredded aged cheddar cheese
1/2 cup shredded Parmigiano Reggiano, divided
1/2 cup cold buttermilk
1 teaspoon sriracha chili sauce or other hot chili sauce (optional)
1 large egg
2 tablespoons butter, melted
1/2 teaspoon smoked paprika
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard. Remove the butter from the refrigerator and grate it directly into your dry ingredients. Stir to coat. Stir in the the shredded cheddar and most of the shredded Parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).
In a medium bowl or large measuring cup, whisk together buttermilk, sriracha, and egg. Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together. Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.
Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick. Cut each circle into 8 triangles and move them to a parchment-lined baking sheet. Stir together the melted butter and smoked paprika and lightly brush the butter mixture over the tops of the scones using a pastry brush. Sprinkle the scones with the remaining shredded parmesan cheese.
Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges. Let cool on a wire rack for 5-10 minutes before eating. Enjoy warm or at room temperature.
Makes 16 mini scones
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Labels: Bread and Pizza