Kitchen Cleanup #Scones | Ive posted a similar scone #recipe awhile back but since then Ive found that recipe was particularly handy for cleaning up #leftovers in the fridge so I thought Id share it again with a new take. This scone recipe is great for using leftover dairy (#cheese & expired milk), herbs, and other small bits. Preheat oven to 425F. Start with 1/2 cup unsalted butter and 2 1/2 cups all-purpose flour, cut butter into flour until crumbly and put in freezer. If youre like me you probably have some leftover cheese in the fridge, thats too small to grate or a little dry cause you forgot about it, the better the cheese, the more flavourful the scone, and its ok to mix different scraps. This is cheddar, gruyere, and Swiss. I like cutting the cheese into cubes because you get melty pockets of cheese when baked and my leftover bits are usually bits I cant grate. You can also add leftover herbs like thyme or rosemary. And leftover scraps of ham, bacon, or chicken, just no raw meat. Caramelized onion and other flavourful cooked veg or dried fruit could also work. Be creative with want you have as long as its not too wet or too much, usually about 1/2 cup in total is more than enough. Add 4 tsp of baking powder and 1/3 cup sugar to the butter flour mix and any other dried ingredients, herbs, spices, etc. If the extras arent too salty add 1/2 tsp of salt too. mix one egg with 1 cup milk (great time to use expired milk that doesnt smell off but youre skeptical to drink). Combine to form a wet dough and spoon on to a baking sheet, preferably lined with a silicon mat if you have one. Baked until golden brown, 10-20 min depending on the size of your scones. I usually make 6-8 scones with this recipe because I like bigger scones. You could try more but try to ensure the height of the scone is about an inch. Too thin and the scone will dry out too quickly. Too thick and itll not cook through before the outside burns. Let cool on a rack for a few minutes before tucking in. :)
Posted on: Mon, 17 Mar 2014 16:31:28 +0000
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