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Saturday, 5 May 2012

Double Cream Herb Scones

By: Miriam Borys
2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/8 cup sugar
1 cup grated white cheddar
3 tbsp. fresh chives
3 tbsp. basil – fresh  (1 tbsp. dried)
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
2/3 cup cold milk plus 3 tbsp.
1 egg (for egg wash)
1.     Combine flour, baking powder, salt & sugar in a bowl  or with a mixer.
2.    Prepare herbs by rinsing the chives and basil and remove excess water with a paper towel.
3.    Dice chives Brunoise[1]
4.    Roll up the basil leaves and slice Chiffonade[2] style
5.    Add cold butter to flour mixture.
6.    Break apart by hand with a pastry cutter or with the paddle of the mixer
7.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)
8.    Add cream cheese and blend in.
9.    Add grated cheddar cheese and herbs.
10.  Add 2/3 cup milk.
11.   Mix well but do not over work or the scones will be dense and hard
12.  If too dry add the remaining tbsp. of milk.
13.  Roll out onto a floured board
14.  Cut with a cookie cutter of your choice
15.  If using a 2 ½ inch cutter the yield is 15 scones.
16.  Bake at 375 for 12 – 15 minutes

[1] Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side or 1/6 inch cubes.
[2] Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

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