Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 55 ROQUEFORT AND ROSEMARY SCONES Written by Caroline Schiff These are the luxurious weekend treats you didn't know you needed. Rich and tangy, they work with both sweet and savory accompaniments. We love them with fig jam and butter, or alongside soft scrambled eggs. Either way, you can't go wrong. Makes 8 scones 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon kosher salt ¼ teaspoon black pepper 2 tablespoons chopped fresh rosemary 6 tablespoons cold butter, cut into cubes 1 cup crumbled Roquefort, chilled 1 cup heavy cream ¼ cup sour cream or full fat yogurt 1 egg, beaten Flaky salt (optional) Heat oven to 375°F. Line a baking sheet with parchment paper. Combine flour, baking powder, sugar, salt, pepper, and rosemary in a large mixing bowl. Whisk to and remove any lumps. Add butter and gently work it into flour with your hands, pinching it into pea- sized bits. Add Roquefort and gently combine by tossing it with your hands and breaking up any big chunks. It should remain in little crumbles but get coated with flour. Add cream and sour cream or yogurt and mix just until dough holds together. It will be shaggy and slightly uneven in texture. On a well-floured surface, form dough into an 8-inch disk about 1½ inches thick. Then slice into 8 wedges, like slicing a cake. Arrange scones on prepared baking sheet, spacing out evenly. Brush tops with the beaten egg and finish with a little flaky salt if using. Bake until golden brown, about 35 minutes. Allow to cool slightly before enjoying. COMTÉ AND BACON SCONES Written by Jackie Botto Freezing the dough briefly before baking helps to make the scones light and tender. Enjoy these alongside morning coffee or breakfast stout, or with a bowl of soup. Makes 8 scones 12 ounces bacon, divided 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon kosher salt 5 tablespoons unsalted butter, chilled and cubed 4 ounces Comté, grated, plus more for tops of scones ¼ cup chopped chives 2 eggs 1 cup heavy cream, plus more to brush on scones Cut bacon into ½-inch pieces. Fry in a pan over medium-high heat until fat is rendered and bacon is crispy, about 15 minutes. Use a slotted spoon to remove from pan and cool on paper towels to absorb extra fat. Mince cooked bacon and set ¼ cup aside for topping scones. Place flour, baking powder and salt in the bowl of a food processor, and briefly pulse to combine. Add butter and pulse until butter is incorporated but mixture is still crumbly. Transfer to a mixing bowl and stir in Comté, bacon, and chives. Whisk eggs and cream in a mixing bowl until well combined. Slowly pour wet ingredients into dry, stirring until dough just holds together. On a floured surface, scrape dough together and shape into a disk ¾-inch thick. Transfer disk to a parchment-lined baking sheet and place in freezer for 30 minutes. Heat oven to 425°F and place rack in top portion. Remove dough from freezer and use a pizza cutter or sharp knife to cut disk into 8 equal wedges. Line baking sheet with a fresh piece of parchment paper. Arrange wedges on sheet. Brush scones with cream. Sprinkle reserved bacon and cheese on top of each wedge. Bake for 22 minutes, or until golden brown. MAPLE-CHEDDAR PECAN SCONES Written by Elaine Khosrova Only lightly sweetened, these scones can be served at any time of day—with butter and jam at breakfast or teatime, or simply in place of dinner rolls. They also can be filled with a slice of smoked ham and served as a party appetizer. Makes eight scones 2¹⁄ ³ cups all-purpose flour, plus more for dusting ¼ cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon freshly grated nutmeg ½ cup (1 stick) cold butter, diced 1 cup coarsely grated cheddar ½ cup chopped pecans ¾ cup buttermilk ½ teaspoon maple extract Heat oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with vegetable oil. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Stir in butter pieces, and with a pastry blender or large fork, cut in butter until mixture is coarse and crumbly. Add cheddar and pecans to flour mixture. Combine buttermilk and maple extract, then gradually add to dry ingredients while lightly tossing mixture with a fork to form a soft dough. (The goal is to moisten the dry ingredients but not stir too vigorously, which causes the scones to be less tender.) Gather dough together, pressing gently to combine. Transfer to a lightly floured surface and pat out to a 1-inch-thick round. Cut with a serrated knife into 8 wedges. Arrange wedges 1 inch apart on prepared baking sheet. Bake 18 to 20 minutes, or until golden and firm to the touch. (Dough can also be patted out and cut into 2-inch square scones, which will bake in 12 to 15 minutes.) Serve warm or at room temperature.

• Cover