Saturday, March 10, 2012

Cheese Scones


Winning combinations throughout history:

1. Bert and Ernie
2. Fred Astaire and Grace Kelly
3. Fred Astaire and Ginger Rogers
4. Chips and Salsa
5. Stern men and mustaches

Oh the list can go on and on and on and....

Anyways, the point is there are so many things that go great together. One of my faves was grilled cheese and jam. Wait -- what?! 

First year university I used to study calculus at a friend's house, because calculus was hard, and tough situations should be tackled in a group. Good advice. Well this friend's mom would make us a snacks (bless her heart!) and one day she made us grilled cheese sandwiches. When she served us the sandwiches she put a jar of raspberry jam on the table. My friend grabbed the jar and proceeded to spread the jam on top of the sandwich. I just stared, looked a bit perplexed, but didn't judge. You can't judge people and their weird food combinations. He looked at me and said, "You should really try this, the sweet and savoury is soooo good". So, I followed suit, spread the jam on the sanny and took a bite.

My life was changed forever.


Try it.

This life changer inspired this winning combination of cheese scones. Note the very important direction at the bottom that says to serve with jam. Try not to miss that part!

Cheese Scones (Adapted from Eating Well)
Makes 6 good sized scones (you could make 8 medium sized instead)


4 tbsp cream cheese
2 tbsp butter (or olive oil spread, which is what I used)
1 cup whole wheat flour
1 cup kamut flour (or 2 cups whole wheat)
1 tbsp brown sugar, lightly packed
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
2/3 cup low fat buttermilk

1. Preheat your oven to 400 F and spray a baking sheet with cooking spray. Place the cream cheese and butter in the freezer to chill, about 10 minutes.
2. In a medium mixing bowl combine flour, sugar, baking powder, baking soda and salt.
3. Cut in the cream cheese and butter with a pastry blender, or your fingers until it resembles a coarse meal. Add the cheese and stir until the cheese looks evenly distributed through the mix.
4. Add the buttermilk and stir until just combined. Knead the dough gently 5 to 6 times and then divide the dough into six fairly even balls.
5. Transfer each ball to the baking sheet and form into a flattened scone shape. Bake for 15 minutes, or until gold and firm. Cool Slightly. Serve warm with jam (I used wildberry).

1 comment:

  1. I swear the writing I was enjoying in Elle magazine today is almost as good as yours!