Holidays behind us, we're ready to return to the pure, clean flavors of winter. We want recipes highlighting the earthiness and muted hues of walnuts and sage -- bonus points for thinking beyond pestos.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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Ingredients at the ready : egg, cream cheese, butter, flour, salt, onion, pumpkin, sage, walnuts, hot pepper.
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First things first -- the dough. Merrill employs the trusty scoop and scrape.
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Butter awaits pulverization.
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Cream cheese, sliced and ready to join its buttery companion.
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Butter, flour, cream cheese, salt. A whir of the blade. Dough!
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Turn out onto parchment paper.
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Pat into a round that will be easy to roll out.
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Merrill tucks in the dough for an enviable two hour nap in the fridge.
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Now for a little chopping. Shallots! Two big ones!
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Sage!
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Walnuts! Chopped as finely as patience allows.
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Shallots go for a dip in hot oil.
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Followed quickly by pumpkin, sage and those hot hot chile flakes.
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The dough is awake! Get rolling.
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The filling is cooled and the dough is rolled out. Spread!
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Slice into dainty triangles.
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Rugelach roll-ups.
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If this doesn't melt your heart, nothing will.
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All that work is but a distant memory.
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Just try to resist us. Just try. Our savory, butter-flakey, nut-studdedness will not be denied.
Check out the Q&A and meet this week's winner!
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The lineup: butter, walnuts, milk, yogurt, flour (we used whole wheat and all-purpose), sugar, baking powder, salt, baking soda, sage, maple syrup, and confectioner's sugar.
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We love that MGrace uses the Cook's Illustrated technique of grating the butter.
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Aren't the butter peelings beautiful?
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Amanda assembles dry ingredients -- flour, sugar, baking soda, baking powder, and salt -- while Merrill finishes up the butter.
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Ribbons of chopped sage (you can add more if you like!)
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Set aside these chopped walnuts -- you'll use them in just a bit.
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The genius of using grated butter is revealed: just mix it into the dry ingredients, no pastry cutter needed!
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After stirring in the milk and yogurt, A&M prepare to shape the (hilarious, apparently) dough.
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Press the dough together, flatten it...
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And fold it into thirds. It's ready to chill in the freezer!
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Meanwhile, the glaze: great things are about to happen to this butter.
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When the butter is brown-flecked and smells deliciously nutty, stir in the maple syrup.
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Whisk the confectioner's sugar to the bubbling mix.
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A splash of milk or cream will loosen the glaze, and you're all ready!
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Meanwhile, remove the chilled dough from the freezer and press the three layers into one.
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Spread the chopped walnuts evenly over the dough -- you want them in every bite!
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Fold the dough in half to trap the walnuts inside and shape it into a square -- you'll cut your scones from this rectangle.
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Four gorgeous scones, ready for the oven.
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Spoon the glaze over the warm scones -- it will harden as they cool.
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Breakfast is served!
