Deviled Gruyere Scones - French

[Guest guest]

@@@@@

Deviled Gruyere Scones - French

2 large eggs, beaten

1/3 cup sour cream

3 tablespoons Dijon-style mustard

2 cups flour, plus flour for the board

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon baking powder

3/4 stick (6 tablespoons) unsalted cold butter, cut into pieces

1 cup (4 ounces) Gruyere cheese

 

 

 

 

 

 

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

 

In a small bowl, whisk together the eggs, sour cream and 2 tablespoons of the

mustard. Set aside.

 

In a large bowl, whisk together the flour, salt, sugar and baking powder. Add

the butter pieces. Use your fingers to rub the butter into the flour until the

mixture looks crumbly and there are no visible bits of butter.

 

Add the sour cream mixture to the flour-butter mixture. Stir with a spoon to

just roughly combine; then add the grated Gruyere cheese. Now use your hands to

form a dough, gently pressing and pushing the mixture together. Turn the dough

out onto a floured board or counter. Press the dough into a 12-by-5-inch

rectangle. Use a sharp knife or pastry cutter and cut the dough in half

lengthwise so each piece is about 12 by 2 1/2 inches. Cut each strip into 6

equal pieces, then cut each piece in half diagonally to form triangle-shaped

scones. Transfer the scones to the prepared baking sheets. Brush the tops with

the remaining tablespoon of mustard.

 

Bake 15 to 20 minutes or until lightly browned and cooked through.

 

Makes 24 hors d'oeuvre-size scones

 

Author: " The King Arthur Flour Baker's Companion " (Countryman Press, 2003).

Source: Tested by Stephanie Witt Sedgwick for The Washington Post.

Formatted by Chupa Babi: 06.03.08

 

Per serving: 99 calories, 5g fat, 3g saturated fat, 32mg cholesterol, 167mg

sodium, 9g carbohydrates, n/a dietary fiber, 3g protein.

 

 

These scones are a wonderful alternative to crackers and cheese. Though they do

require some preparation, the timing is very flexible. The dough can be prepared

and cut into shapes ahead of time and frozen, then baked right from the freezer.

Alternatively, they may be baked in the morning and reheated just before serving

in a 350-degree oven until warm or they may be baked a few hours earlier and

served at room temperature. Use a good, sharp Gruyere and a spicy Dijon-style

mustard to give the scones a kick.

-----