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The Washington Post

Deviled Gruyere Scones

Deviled Gruyere Scones 24.000
Apr 19, 2006

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.


Servings: 24

Yield: Makes hors d'oeuvre-size scones

Ingredients
  • 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

Directions

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.


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Recipe Source

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

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per scone: 99


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 3g 15%

Cholesterol: 32mg 11%

Sodium: 167mg 7%

Total Carbohydrates: 9g 3%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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