February 2, 2008: Gruyere Too Pecan Scones

banana bread as well as Video Hits belatedly on Sat morning, I flicked through a few recipe books as well as settled on this recipe from Taste Favourites. This mass is a compilation of recipes from New Zealand's Menu For Hope campaign, thank you lot to Barbara of Winos as well as Foodies.

This pocket-sized batch of savoury scones were simply the jibe for this task. H5N1 nutrient processor gets the butter/flour footstep done rapidly as well as they don't guide maintain long to bake; they jibe neatly into a plastic container, as well as thus into a backpack; as well as although the recipe suggests serving them amongst butter as well as ham, they are plenty flavoursome plenty to consume equally they are, straight off out of the box amongst your hands. And that's what nosotros did, the entire batch betwixt half-dozen of us. The gruyere cheese had a soft but deep flavour, as well as the pecans' woodiness bloomed amongst the scant fifteen minutes of baking. I'm certain that whatever proficient lineament cheddar (mmm... imagine smoked cheddar!) would utilisation good hither - simply exit off amongst the Bega, a'ight? Likewise to a greater extent than or less walnuts or fresh herbs could utilisation real nicely.

It was alone later I had them inwards the oven that Michael pointed out Laurie Black's words across the peak of the cookbook page:

"These scones are ideal to serve equally business office of an afternoon tea amongst friends."

Damn correct they are.


Gruyere as well as pecan scones

3 cups manifestly flour
4 teaspoons baking powder
1/4 teaspoon salt
50g butter, mutual frigidity as well as diced
1/4 loving cup pecans, chopped
2 cups gruyere cheese, grated
1 to 1 1/2 cups milk

Preheat the oven to 210 degrees C as well as lightly grease a baking tray.

In a nutrient processor, briefly pulse the flour, baking pulverization as well as common salt to combine. Add the butter as well as procedure i time to a greater extent than until it good distributed - the mixture volition yet live powdery.

Shift the flour into a large mixing bowl, thus stir inwards the pecans as well as well-nigh one-half of the cheese. Use a butter knife to gradually contain the milk. Use alone equally much milk equally you lot demand to assort a dough (I needed niggling to a greater extent than than a cup) as well as mix until it alone simply comes together. (Over-mixing makes the dough tough.)

Get yourself a clean, floured surface as well as plow the dough onto it. Give it a short, gentle knead to convey it all together inwards a corking blob. With your hands, flatten it out into a rectangle roughly 3cm thick. Use a abrupt knife to cleanly while the dough into twelve scones - don't saw away at it, you'll become dough everywhere!

Place the scones on the tray, leaving well-nigh 2cm gap betwixt them, thus sprinkle over the remaining cheese. Bake for 12-15 minutes, until firm.