Wednesday, January 11, 2012

Cheddar, Onion and Garlic Scones

Adapted from Smitten Kitchen.

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1 cup All-purpose flour
1 cup Whole wheat flour
1 tbsp Baking powder
1/2 tsp Salt
1/2 cup Butter, diced and keep cold
1/2 cup Whipping cream
3 Eggs
1 1/4 cup Old Cheddar cheese, diced or shredded
1 clove Garlic, minced
1/2 cup Red onion, diced

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Preheat oven to 400°F.  Line a baking sheet with a Silpat or parchment paper.

In a small frying pan, melt about 1/2 tbsp of butter and sauté the onions and garlic until soft.

Place the sautéed onion and garlic mixture in the freezer to cool quickly.

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Transfer the onion and garlic mixture in a small bowl with the cheddar cheese.  Coat them lightly with a little bit of flour.

Whisk to combine the flour, baking powder and salt. Cut in the remaining butter with a pastry blender or a fork until the butter is pea-sized lumps.

Lightly whip 2 eggs with the cream and add to the flour-butter mixture.

Fold the mixture until it begins to come together to form a dough.  The dough is moist but not too sticky.  Add the cheddar mixture to the dough and mix.

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Turn out the dough onto a well-floured surface.  Using floured hands, knead gently 2-3 times.  Work quickly to avoid warming the butter with your hands, pat down the dough to about 3/4" thick.  Sprinkle more flour on the dough if it begins to stick to your hands.  Using a cookie cutter (or a small glass), cut out the scones and place them on the prepared baking sheet.

Whisk the last egg with 1 tsp of water to make an egg wash.  Brush the scones with the egg wash.

Bake for 20 min or until golden brown.

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These scones are the best when they are fresh out of the oven. Store them in an air-tight container, warm before serving and eat them as quickly as you can. :)

If you need to keep them for longer than 1-2 days, try freezing them. Place the scones on a cookie sheet and freeze them for 1 hr. Then transfer the scones to a freezer ziplock bag for storage. Consume within 3 months. When you want fresh scones, there is no need to thaw. Bake from frozen and add a few more minutes to the baking time. Keep an eye on the bottom edge to avoid burning.



My comments:

O.M.G.!!  I don't know what else to tell you.  These scones totally rock!!  I made Apple Cheddar Scones a few days ago and those were good.  But these savoury ones are heavenly.  Simply heavenly.

The thing is, you can't really go wrong with a flavour combo of cheese, onions and garlic.  Because these scones taste so good, I ate them last night for post-baking snack, this morning for breakfast, this afternoon for lunch and then late afternoon snack and then, I ate them again for dinner with our turkey soup.  My 1-yr-old daughter ate one whole scone all by herself and she wanted more.

Oh! and you see the melted cheesey bits around the scones?  Well, they may not look very attractive but they are the best part of the scones.  They are crunchy, packed full of flavours.  YUM!  If you don't want your scones surrounded by ugly cheese crust, try shredding the cheese (instead of dicing), mix 1 cup into the dough and sprinkle the rest of the cheese on top.

There really isn't much to say about these scones except they taste super super good and they are really easy to make.  If you make nothing else from this blog, you need to try these.

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