Or.. Mon For Scones? Fall makes me hungry like the wolf. I’m trying to replace my usual cold weather comfort foods like huge bowls of macaroni and cheese with velveeta and you bake it and THEN it gets all gooey and brown and bubbly and you smear gobs all over soft french bread ughhnnghhh…… damn it.
Anyway I’m trying to replace THAT with healthful fall comforts, namely root vegetables.. and onions. For some reason I am binging on onions and chickpeas. Yormmp. HOWEVER I found a wee bottle of pimento left over from my southern cooking phase and a half brick of really, really old, old cheddar. Like, so old it actually was like grating an actual brick. For real.
This is just a basic scone mix I have added cheese, pimento and spices too. These are pretty much no fail in a food processor. They come out fluffy, with crunchy brown tops, and are IMMENSELY tasty. Scone perfection.
2 cups unbleached A.P Flour
1 tablespoon baking powder
2 teaspoon salt
1 tsp sugar
5 tablespoons unsalted butter, chilled and cubed
1 1/2 cups grated old cheddar
2 tsp ground red pepper
2 tsp cumin
2 tbsp chopped pimento 1 cup heavy cream
Heat oven to 425°F.
Blend flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
Place rounds or wedges on ungreased baking sheet and brush a milk or egg wash on the tops. Bake until tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.