by fiveandspice
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A&M's Testing Notes:
fiveandspice's Notes:
Expand1 large red bell pepper Ask a question about this ingredient
2 ounces Manchego cheese, grated Ask a question about this ingredient
1 1/2 teaspoon fennel seeds Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 tablespoon sugar Ask a question about this ingredient
1 stick (8 Tbs.) chilled butter, cut into small pieces Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 egg beaten with a teensy amount of water, for an egg wash Ask a question about this ingredient
Fire roast the bell pepper over the burner of a gas stove (or under a broiler), turning often, until the skin is blistering and getting black spots on the outside. Put the pepper into a paper bag, close the bag and allow to sit for 5 minutes. Remove from the bag, and once it is cool enough, core the pepper, peel off the skin, and dice it.
Ask a question about this stepToss the diced pepper and shredded cheese with one Tbs. of the flour.
Ask a question about this stepPreheat your oven to 400F.
Ask a question about this stepIn a dry frying pan, toast the fennel seeds over medium-high heat for just a minute or so until they start smelling fragrant. Transfer them immediately out of the frying pan, so as to not overcook them. Grind with a mortar and pestle.
Ask a question about this stepIn a mixing bowl, stir together the fennel, flour, salt, baking powder, and sugar. With a pastry cutter (or 2 knives, or using your fingers but working quickly), cut in the butter until you have a coarse meal with pea-size lumps of butter. Make a well in the center of the dry ingredients.
Ask a question about this stepWhisk together the cream and 2 eggs, then pour into the well. Stir until it just begins to blend together, then stir in the peppers and cheese and mix until everything is just barely incorporated.
Ask a question about this stepTurn your dough out onto a floured surface and knead gently for just a half-minute until it is blended, then pat the dough out into a ¾ inch thick circle. Cut the circle into 8 triangles and place these on a greased baking sheet, and inch apart from each other.
Ask a question about this stepBrush the tops of the scones with the egg wash (if desired, sprinkle them with just a touch of cracked black pepper). Bake for about 25 minutes, until golden brown on top. Cool on a wire cooling rack. Eat them as soon as possible because scones are by far the best when they’re fresh!
Ask a question about this stepHmmm, that is an excellent question. I think any substitution will change the overall flavor profile of the scone, but that's not necessarily a bad thing - in fact, for the capsicum-averse it would be a rather good thing :) ! Some thoughts I have right off the bat are: pieces of apple or pear, caramelized onion, corn kernels, olives, or maaaybe chopped sundried tomatoes. I'm also toying with the idea of lemon zest, and I haven't quite decided whether I anticipate that it would be disgusting or delicious - may just have to try it and see. I think I'm also going to try making a sweet scone with fennel and candied orange peel and maybe a little piece of brie tucked in the middle (I've had brioche with this combination and it was steller!).
These sound terrific!! I want one right now!
Thanks!
Mmmm! I'm a scone girl too - especially when I lived in Boston (Brookline Village) and there were all kinds of great little bakeries at every corner. I have been wanting to make a savory scone and this one sounds delicious.
I know! Boston is a very dangerous/wonderful place for scone lovers. Did you have a favorite bakery?
I lived there between 1998 and 2001. Two places I vividly remember include Clear Flour Bakery (near Hamilton Road) and Hi Rise in Harvard Square (when I was in Grad School). In the winter, I would hit Hi Rise and then LA Burdick for the hot chocolate...heaven!
Hey gingerroot! I just tried Clear Flour Bakery for the first time. Wowzers! I'll definitely be going back. Also, when I first moved to Boston, a number of years ago, I worked for half a year at LA Burdick. I think I ate a full life time supply of chocolate in those 6 months :).
You worked at LA Burdick??!! I believe you when you say you at a full life time supply of chocolate in 6 months because I would too!! All those adorable little mice...(those were my favorite chocolate creature). I'm glad you found and enjoyed Clear Flour! You are definitely making me miss Boston...it is such a great city!
Oops, that should say "ate" a full life time supply...
Hey, congrats on the EP! Just wondering . . . . as I am utterly and irrevocably capsicum-averse (I don't like peppers of any kind, and they really don't like me) . . . what might one use in this recipe instead? The basic recipe looks wonderful . . . especially the Manchego, which is a staple in our kitchen. Thank you! ;o)