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.
Yield: Makes hors d'oeuvre-size scones
- 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.
Adapted from "The King Arthur Flour Baker's Companion" (Countryman Press, 2003).
Tested by Stephanie Witt Sedgwick.
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