samedi 10 novembre 2012

Cheese and Rosemary Scones

Adaptation from a Martha Stewart recipe. Thanks Sandra for sharing.
I have this huge Rosemary Plant in my living room leftover from my summer garden. Its inspiring me to find all sort of rosemary recipes.

·         4 ounces extra-sharp white/yellow cheddar cheese, grated
·         6 tablespoons minced fresh Rosemary
·         2 cups plus 1 tablespoon all-purpose flour, plus more for work surface
·         3 large eggs, beaten lightly, plus 1 large egg beaten for egg wash
·         1/2 cup heavy cream
·         1 tablespoon baking powder
·         1/2 teaspoon paprika
·         1 teaspoon salt
·         12 tablespoons (1 1/2 sticks) cold unsalted butter, roughly chopped

1.     Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Combine the cheese, Rosemary and 1 tablespoon flour in a small bowl. Set aside.
2.     In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
3.     Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes.
4.     Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
5.     Transfer dough to a well-floured surface, and pat into a log.
6.     Using a sharp knife dipped in flour, cut into wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash.
7.      Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.




Bon appétit!!!

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