• Queen's Desserts - 07

    From Dave Drum@1:229/452 to All on Wed Sep 21 11:26:05 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Honeycomb-Einkorn Scones w/Hazelnuts & Rosemary
    Categories: Breads, Snacks, Nuts, Herbs, Dairy
    Yield: 8 servings

    1 c Hazelnuts
    4 oz Cold unsalted butter
    3 c A-P einkorn flour; more for
    - dusting
    1/4 c Granulated sugar
    3/4 ts Kosher salt
    1 1/2 ts Baking powder
    1 tb + 2 ts coarse chopped fresh
    - rosemary
    1/2 c Buttermilk
    1/2 c Heavy cream; more for
    - brushing
    2 1/2 oz Honeycomb
    Coarse sugar; for topping

    Set the oven @ 350┬║F/175┬║C.

    Add the hazelnuts to a baking sheet and bake until the
    skins are darkened and some are easy to loosen, 10 to 12
    minutes. Remove and set aside to cool slightly. Remove
    and discard as much of the skin as possible by rubbing
    with fingers, then coarsely chop the nuts.

    Meanwhile, grate the cold butter on the large side of a
    box grater; chill.

    In a large bowl, whisk the flour, granulated sugar,
    salt, and baking powder to combine. Add the butter,
    mixing briefly with fingers to distribute. Add the
    chopped hazelnuts and rosemary, tossing to coat.

    In a medium bowl, combine the buttermilk and heavy
    cream, then slowly add the mixture to the dry
    ingredients, stirring with a spatula to incorporate.
    Break up the honeycomb into small pieces with your
    fingers and mix into the dough by hand to distribute
    throughout.

    On a parchment-lined baking sheet thatΓÇÖs been lightly
    dusted with more einkorn flour, turn out the dough.
    Using floured hands, shape into a 12" long X 1" thick
    rectangle. Chill until firm, about 1 hour.

    Set the oven to 400┬║F/205┬║C.

    Using a sharp knife, make a diagonal cut crosswise
    through the dough every 3" to form 8 triangular scones.
    Separate the scones across the baking sheet, leaving at
    least 2 inches between each. Brush the scones with heavy
    cream and sprinkle each with about 1/4 tsp. coarse
    sugar.

    Bake until lightly browned on the top and golden-brown
    on the bottom, 18 to 24 minutes. Remove and let cool 5
    minutes, then transfer to a rack to cool completely.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Garlic makes it good.

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