Cheesy Breakfast Scones W/ Raspberry & Roasted Garlic Jam
Sometimes I'll develop something simply because it sounds amazing.
There's something about a well hydrated scone, that you make with enough yogurt and cream that is sort of unbeatable to have as a pastry for breakfast.
The combination of my morning coffee, a buttery pastry and salty cheese is my absolute favorite to start the day. These scones are unfuzzy to make, the come together in two hours (I make them on a Sunday to have Cheesy Scones for the rest of the week) and while you can of course serve them with an egg sunny side up, my favourite way of eating them is simply with a little raspberry jam on top.
The fact that using this recipe you can go from 0 to home made cheesy scone in an hour and a half? I don’t think it gets much better than that.
ingredients
For the Scones:
1 large egg
85ml heavy cream + more for finishing on top
120g grated sharp cheddar cheese
50g Grana Padano
100g greek yogurt
300g flour (AP)
15g baking powder
8g kosher salt
100g sugar
1 stick of cold butter (cubed)
1/2 cup Sugar in the Raw or Demerara Sugar (approx)
For the Roasted Garlic Raspberry Jam
1 whole head of garlic (Sliced in half, cross-wise)
3 tbsps extra virgin olive oil
1 tbsp apple cider vinegar
1 jar of your favourite Raspberry Jam
Kosher salt to taste
Freshly ground black pepper to taste
instructions
Preheat your oven to 420ºF
In a small bowl, scramble your egg and combine, cream and yogurt. Whisk to combine
In a larger bowl, combine flour, baking powder, sugar, salt.
To the large bowl, add your cubed butter and with your hands, pinch the butter and flatten it. The idea is to have chickpea sized chunks of butter. Don't overwork it so that it disappears into the flour or so that the butter melts. Keep your butter visible.
Once the butter is incorporated, add half your shredded Cheddar cheese (60g) and half your microplaned or finely shredded Grana Padano cheese (25g). Stir to combine well.
Combine wet ingredients, making a small well in the middle of the dry ingredients, pouring over the egg / cream mixture, then shaking the bowl, turning and shaking so that the movement inside does the better part of the combining (No hands involved at first). You’ll see some bigger and smaller lumps forming. You want to do this until you see the least amount of loose flour in the bottom of the bowl.
Turn your mixture onto a floured surface and softly knead with your hands and bench scraper into a lose rectangle (The dough will feel sticky and shaggy and lumpy, this is ok, It’ll come together, just don’t be too aggressive with it). Remember to stop and cool your hands as necessary as you don’t want to melt the butter in the dough).
Separate the dough in half and fold one half on top of the other and press them down, together. Be gentle and do this 3 or 4 times. You’ll see how the dough begins coming together by stacking it on top of it self and thus creating a tall, layered dough. Do this a couple of times, flouring your hands and the surface as necessary.
When done, losely form the dough into a 2 1/2 or 3 inch thick disk. Then cut in the middle, horizontally and then vertically. Then take each quarter and divide it into two 8 triangles. Place on a baking sheet lined with parchment paper and stick in the fridge for 30 mins. (This will help the scones retain their shape and hight as much as possible when baking).
Take out the cold scones and brush the tops with cream or a beaten egg. Then equally top them with the second half of both your grated cheeses. On top of that, then top everything with sugar in the raw. Be generous.
Take your head of garlic, sliced in half, drizzle some olive oil equally on the exposed cloves and then cover with tin foil.
Pop the scones and the foil covered garlic into the oven for 30 mins, until they've risen and the tops are golden brown.
Once cooked, leave your biscuits to cool off for at least 10 mins.
While they cool, uncover your roasted garlic and let cool.
In a small bowl, squeeze the garlic heads so that they come off their peel.
Add to the bowl the olive oil and vinegar and begin mashing the garlic together with a masher or a fork. (It should be super gender and should fall apart with zero to no effort). Mix everything together and season with salt and pepper.
Add to the garlic and oil mixture half your jar or 1/2 cup of raspberry jam. Mix well and season to taste. It’s important that it has enough salt and oil, to transform the already made jam into something savoury and tangy.
When ready, set aside and serve the scones slicing them half, dolloping some jam in the middle and closing up again.
You can serve with hot coffee and a side of crispy bacon.
