MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Manchego & Brandied Cherry Scones
Categories: Fruits, Booze, Breads, Cheese, Dairy
Yield: 8 Servings
1/2 c Snipped dried cherries
1/4 c Brandy or apple juice
1 3/4 c All-purpose flour
1/2 c Fine shredded Manchego or
- Asiago cheese
1 tb Baking powder
1 tb Sugar
1/4 ts Salt
1/4 c Cold butter; cut up
2/3 c Whipping cream
1 lg Egg
1 tb Water
1/2 ts Very fine snipped fresh
- rosemary
1/4 ts (ea) coarse salt & coarse
- ground black pepper
Line a baking sheet with parchment paper; set aside. In a
small saucepan combine cherries and brandy. Heat over
medium heat just until warm. Remove from heat. Cover and
let stand for 15 minutes; drain.
In a food processor* combine flour, 1/4 cup of the
cheese, the baking powder, sugar, and 1/4 teaspoon salt.
Cover and pulse with several on/off turns to combine.
Sprinkle butter pieces over flour mixture. Cover and
pulse with several on/off turns until mixture resembles
coarse crumbs. Add drained cherries; cover and pulse with
several on/off turns to combine. With the motor running,
slowly add whipping cream through the feed tube,
processing just until combined.
Turn dough out onto a lightly floured surface. Knead
dough by folding and gently pressing it 10 to 12 strokes
or just until dough holds together. Pat or lightly roll
the dough into an 8-inch circle. In a small bowl whisk
together egg and the water; brush over dough circle. In a
small bowl stir together the remaining 1/4 cup cheese,
the rosemary, coarse salt, and pepper. Sprinkle mixture
over dough circle. Using a pizza cutter or floured sharp
knife, cut dough circle into eight wedges. Place dough
wedges 2 inches apart on the prepared baking sheet. Cover
and chill for 30 minutes.
Set oven @ 375ºF/190ºC.
Bake about 20 minutes or until golden. Serve warm.
FROM THE TEST KITCHEN: If you don't have a food
processor, combine the flour mixture in a large bowl.
Using a pastry blender, cut in butter until mixture
resembles coarse crumbs. Make a well in the center of the
flour mixture. Add drained cherrie and whipping cream all
at once. Using a fork, stir until mixture is moistened.
Continue as directed in Step 4.
TO MAKE AHEAD: Prepare scones as directed through Step 3.
Cover and chill in the refrigerator for up to 12 hours.
Bake as directed in Step 4.
TO STORE: Place scones in an airtight container or
resealable plastic bag; cover or seal. (Because these
scones are extra tender and crumbly, handle them
carefully.) Store in the refrigerator for up to 2 days.
To reheat, place scones on a baking sheet and bake in a
350ºF/175ºC oven for 5 to 6 minutes or until warm.
Makes: 8 servings
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
MMMMM
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