 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
A scone with zing Ingredients:
cheddar, parmesan, and cracked pepper scones |
yield: 16 mini scones. |
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, cut into small pieces (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 |
Directions:
1. 1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. 2. In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard. Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs. Stir in the the shredded cheddar and most of the shredded parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).
3. 3. 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.
4. 4. 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.
5. 5. 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.
|
|