Subj : BH&G 3392
To   : All
From : Dave Drum
Date : Thu Jul 22 2021 11:30:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Manchego & Brandied Cherry Scones
 Categories: Fruits, Booze, Breads, Cheese, Dairy
      Yield: 8 Servings
 
    1/2 c  Snipped dried cherries
    1/4 c  Brandy or apple juice
  1 3/4 c  All-purpose flour
    1/2 c  Fine shredded Manchego or
           - Asiago cheese
      1 tb Baking powder
      1 tb Sugar
    1/4 ts Salt
    1/4 c  Cold butter; cut up
    2/3 c  Whipping cream
      1 lg Egg
      1 tb Water
    1/2 ts Very fine snipped fresh
           - rosemary
    1/4 ts (ea) coarse salt & coarse
           - ground black pepper
 
  Line a baking sheet with parchment paper; set aside. In a
  small saucepan combine cherries and brandy. Heat over
  medium heat just until warm. Remove from heat. Cover and
  let stand for 15 minutes; drain.
  
  In a food processor* combine flour, 1/4 cup of the
  cheese, the baking powder, sugar, and 1/4 teaspoon salt.
  Cover and pulse with several on/off turns to combine.
  Sprinkle butter pieces over flour mixture. Cover and
  pulse with several on/off turns until mixture resembles
  coarse crumbs. Add drained cherries; cover and pulse with
  several on/off turns to combine. With the motor running,
  slowly add whipping cream through the feed tube,
  processing just until combined.
  
  Turn dough out onto a lightly floured surface. Knead
  dough by folding and gently pressing it 10 to 12 strokes
  or just until dough holds together. Pat or lightly roll
  the dough into an 8-inch circle. In a small bowl whisk
  together egg and the water; brush over dough circle. In a
  small bowl stir together the remaining 1/4 cup cheese,
  the rosemary, coarse salt, and pepper. Sprinkle mixture
  over dough circle. Using a pizza cutter or floured sharp
  knife, cut dough circle into eight wedges. Place dough
  wedges 2 inches apart on the prepared baking sheet. Cover
  and chill for 30 minutes.
  
  Set oven @ 375ºF/190ºC.
  
  Bake about 20 minutes or until golden. Serve warm.
  
  FROM THE TEST KITCHEN: If you don't have a food
  processor, combine the flour mixture in a large bowl.
  Using a pastry blender, cut in butter until mixture
  resembles coarse crumbs. Make a well in the center of the
  flour mixture. Add drained cherrie and whipping cream all
  at once. Using a fork, stir until mixture is moistened.
  Continue as directed in Step 4.
  
  TO MAKE AHEAD: Prepare scones as directed through Step 3.
  Cover and chill in the refrigerator for up to 12 hours.
  Bake as directed in Step 4.
  
  TO STORE: Place scones in an airtight container or
  resealable plastic bag; cover or seal. (Because these
  scones are extra tender and crumbly, handle them
  carefully.) Store in the refrigerator for up to 2 days.
  To reheat, place scones on a baking sheet and bake in a
  350ºF/175ºC oven for 5 to 6 minutes or until warm.
  
  Makes: 8 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I have shepherded young trout from marauding pike.

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