• BH&G 3392

    From Dave Drum@1:229/452 to All on Thu Jul 22 11:26:26 2021
    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

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)