Michelle Bernstein was kind enough to post her recipe forCrumb on Parchment's
cherry-vanilla scones onTasting Table
. If you haven't had the pleasure, the scones are oversize and somehow both dense and fluffy. It's quite an achievement. The scone flavors rotate daily, so although the variety brings an adventure in baked goods, it also discourages developing a favorite.
I haven't seen my sweetheart -- the bacon, date, and blue cheese scones -- in a while. Thus, here's a recipe adaptation of a savory scone to inspire kitchen action at home. Enjoy!
Date, Bacon, and Blue Cheese Scones
Recipe adapted from Michelle Bernstein and Alejandro Ortiz, Crumb on Parchment
Yield: 16 scones
(Note: This really bakes a dozen. If you cut a five-inch wheel into eight slices, you will end up with some seriously skinny scones. Begin by cutting the circle in half; then divide each side into three segments -- see picture below.)
2¼ cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3½ tablespoons granulated sugar
1½ sticks unsalted butter, chilled and cut into small cubes
2 eggs, divided
1 egg yolk
1 teaspoon vanilla extract
½ cup heavy cream
½ cup buttermilk
2 cups pitted, quartered Bing cherries
2 tablespoons water
My ingredient changes:
2 cups dried, pitted dates, chopped
4 slices thick-cut bacon, chopped and cooked until the fat has rendered and the edges are crisp (Fresh Market is now selling Nueske's bacon by the pound -- run, don't walk.)
Reduce sugar to 3 tablespoons
Eliminate the vanilla
1. In a large bowl, sift together the flour, salt, baking powder, and sugar. Cut the butter into the dry mixture with a pastry cutter or incorporate with your fingers until the butter pieces are pea-size.
2. In another large bowl, whisk together 1 egg, the egg yolk,
vanilla, heavy cream, and buttermilk. Use a large spatula to fold the wet ingredients into the dry just until a dough begins to form. Fold in the cooked, chopped bacon and dates cherries and form the dough into two 5-inch rounds, wrapping each tightly in plastic wrap. Refrigerate for 1 hour.
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3. In a small bowl, whisk together the remaining egg with the 2 tablespoons of water. Preheat the oven to 400°. Cut each round into 6
8 equal, triangle-shaped pieces. Place the scones on a lightly oiled baking sheet (I lined it with parchment paper instead), brush each one with the egg wash and bake for about 15 minutes until browned and cooked through.
** Now you have to blue cheese-ify the scone. Sprinkle blue cheese on top, and place back into the oven for a minute just to gently melt. You don't want to mix cheese into the dough itself because it will change the consistency of the batter.
4. Transfer the scones to a cooling rack and serve warm or at room temperature.