Grand Magazine - - FEATURE -

(Makes 12 scones)

A rolling tech­nique bor­rowed from French pas­try makes th­ese scones ex­tra lay­ered and flaky. Ched­dar and basil pair nicely with the To­mato & Roasted Red Pep­per Soup, but sub­sti­tute dif­fer­ent herbs and cheese to suit your favourite soup. Try fresh thyme or rose­mary. Add a ta­ble­spoon of cit­rus zest. Use Pecorino or smoked Gouda if the mood fits, or just try them plain.

2 ¼ cups (560 ml) all-pur­pose flour 1 cup (250 ml) loosely packed, chopped basil ½ cup (125 ml) grated aged ched­dar ¼ cup (60 ml) sugar 1 ta­ble­spoon (15 ml) bak­ing pow­der ½ tea­spoon (2.5 ml) bak­ing soda ½ tea­spoon (2.5 ml) fine sea salt ½ cup (125 ml) frozen but­ter 1 cup (250 ml) cold but­ter­milk 1 ta­ble­spoon melted but­ter

Pre­heat oven to 425°F

1. In a medium bowl, com­bine flour, basil, ched­dar, sugar, bak­ing pow­der, bak­ing soda and salt.

2. Grate the frozen but­ter over the flour mix­ture. Toss to dis­trib­ute but­ter. Pour the but­ter­milk over the flour mix­ture and stir un­til just com­bined.

3. Turn the scone mix­ture onto a lightly floured work sur­face. With floured hands, pat the dough into a rec­tan­gle.

4. Fold the dough in half. Flat­ten slightly. Turn the dough a quar­ter turn, then fold and flat­ten again. Do this about five or six times. Flat­ten to 3/4-inch thick. Cut into 12 squares. Place scones on a bak­ing sheet. Brush the tops with the melted but­ter.

5. Bake 10 to 12 min­utes or un­til golden and cooked all the way. Serve im­me­di­ately. Prep time: 10 min­utes

Cook time: 12 min­utes

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