Allison Hooper uses her signature cheese -- chevre -- to flavor these savory scones. Cut them into traditional triangle shapes, or use a small round cookie cutter to make mini scones for a holiday buffet. Serve them with butter or fromage blanc.
Yield: Makes 2-inch scones
- 2 cups flour, plus more for the work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 ounces (1 stick) chilled unsalted butter, cut into cubes
- 5 ounces chevre (goat cheese), crumbled
- 3 ounces smoked salmon, chopped
- 1/2 small bunch chives, snipped or chopped (3 tablespoons)
- 3/4 cup half-and-half
- 1 small egg, lightly beaten with 1 tablespoon water, for brushing the scones
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone liner.
Combine the flour, baking powder and salt in the bowl of a food processor; pulse to blend. Distribute the cubes of butter around the bowl and pulse until the butter is the size of peas. Add the crumbled chevre and process briefly to distribute it evenly. Add the salmon and chives; pulse briefly to combine.
Add the half-and-half and process just until the mixture comes together.
Lightly flour a work surface. Transfer the dough to the surface and pat it into a disk; use a rolling pin to gently create an even thickness of 3/4 inch. Use a small round cookie cutter to form 18 small (1 1/2 to 2-inch) scones, re-rolling the scraps as needed. Then arrange the scones on the baking sheet, placed at least 1 inch apart.
Brush the tops of the scones with the egg wash. Bake for about 15 minutes, until lightly browned. Transfer to a wire rack to cool slightly before serving.
Adapted from Hooper's "In a Cheesemaker's Kitchen" (Countryman Press, 2009).
Tested by Domenica Marchetti.
Email questions to the Food Section at firstname.lastname@example.org.