You know why I’m doing this……. And, anyway, what doesn’t go wonderfully with Comté Cheese?
I’m onto day 2 of my latest self-imposed challenge. How long of a string of seasonal scones can I create? It will be like making a string of those construction-paper-loop garlands for the Christmas tree we made in grammar school. Just one more loop and it’ll be finished! Will this particular string last as long as my patience as I await some bonafide Springtime weather? We shall see.
Rummaging around in the kitchen on these snow-covered mornings in pursuit of an idea to try and when I could easily get rattled and cranky has become a welcome diversion. What can I make with what’s on hand, what’s seasonal and will taste great? Today, I also wanted to, again, straddle the sweet/savory line so as to maximize the desirability of these throughout the day. As I said yesterday, these are great at breakfast, with a bowl of soup at lunch, for afternoon tea and as an accompaniment to dinner.
If you have a juicer, you are probably well aware of how delicious a combination of carrot, apple and ginger is. Remembering this, I came up with:
CARROT, APPLE AND GINGER SCONES WITH COMTE CHEESE – makes 9 scones
3 cups all purpose flour
3 tblsp granulated sugar
1 tblsp baking powder
1/2 tsp salt
8 tblsp unsalted butter, cold and cut into small cubes
2 tsp grated fresh ginger root
3/4 cups grated carrots
3/4 cups grated granny smith apple
zest of one navel orange
1/2 cup grated comte cheese
2 ex large eggs, room temp
1/4 cup buttermilk
1/3 cup 2% plain greek yogurt
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, whir together the flour, baking powder, sugar, salt and fresh ginger. Add the butter and pulse 8-10 times or until the butter pieces resemble the size of a pea.
In a measuring cup, whisk together the eggs, buttermilk and yogurt.
Remove the dry ingredients to a low wide bowl. Make a well in the center. Pour in the wet ingredient mixture. Working gently with a dough scraper, slowly bring the dry ingredients into the wet. When this is about halfway mixed, add the carrot, apple and orange zest. Mix a bit more to begin to distribute. Add the cheese and bring the dough together with your hands, kneading gently and quickly. Move the dough to the baking sheet and pat into a 8-9″ disk. Cut the disk into 9 wedges. Brush with a light bit of egg wash or heavy cream. Sprinkle muscavado sugar and coarse salt over very sparsely.
Bake for 20 minutes or until the scones are browned, crunchy and firm when pressed down in center with your finger. Serve with Orange Blossom Honey. 🙂
faithful friend
sun and shadows
I have a whole host of ideas to try – hope you will hang on and not get bored. Hope you will try a few!
A bientôt!