Recipe by Catherine L. Blackwood, Columbus, Ohio
First place and Best of Show, Quick Breads (Scones), 2017
Baking temperature: 375 degrees
Baking time: 20 minutes
Yield: 8
Ingredients
- ½ c dried currants
- ¼ c brandy or apple juice
- 1 ¾ c all-purpose flour
- ¾ c finely shredded Parmigiano Reggiano cheese (3 oz.)
- 1 T baking powder
- 1 T sugar
- 1 T snipped fresh thyme
- 1 t freshly ground black pepper
- ½ t salt
- ¼ c cold butter, cut up
- 2/3 c whipping cream
- 1 egg
- 1 T water
- Snipped fresh thyme (optional)
Instructions
- Line a baking sheet with parchment paper; set aside
- In a small saucepan combine currants and brandy. Heat over medium heat until just warm; remove from heat. Cover and let stand for 15 minutes, drain
- In a food processor, combine flour, ½ c of the cheese, baking powder, sugar, thyme, pepper and salt; cover and pulse with several on/off turns to combine
- Sprinkle butter pieces over flour mixture; cover and pulse several times until mixture resembles coarse crumbs
- Add drained currants; cover and pulse several times to combine
- With the motor running, slowly add whipping cream through feed tube until just combined
- Turn dough out onto a lightly floured surface; knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together
- Pat or lightly roll dough into an 8 inch circle about ¾ inch thick
- In a small bowl, whisk together eff and the water; brush over dough circle
- Sprinkle with the remaining ¼ c cheese and, if desired, additional snipped fresh thyme
- Using a pizza cutter or floured sharp knife, cut circle into a wedge
- Cover and chill for 30 minutes up to overnight
- Preheat oven to 375 degrees; bake about 20 minutes or until scones are golden
- Remove scones from baking sheet; serve warm or cool completely
- Place cooled scones in bag; close bag
To reheat scones:
- Wrap scones in foil
- Reheat in a 350 degree oven for 12 to 15 minutes or until heated through