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Recipe Detail Page
Gruyère & Pecan Mini-Scones
Winter 2009
These tiny scones are full of pecans and chewy with appetizing browned bits of strong cheese.
Makes 16 mini-scones
1 cup (250 mL) all-purpose flour
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
2 tbsp (25 mL) cold butter
½ cup (125 mL) grated Gruyère or Emmenthal
½ cup (125 mL) chopped pecans
2 tbsp (25 mL) chopped fresh parsley
½ cup (125 mL) milk
1 egg, lightly beaten
1. Adjust rack to above oven centre; preheat to 450°F (230°C).
2. Line a large baking sheet with parchment paper or coat with cooking spray.
3. Stir flour with baking powder and salt. Grate cold butter into flour or use a pastry blender to cut in butter until only small bits are visible. Add cheese, nuts and parsley; toss until evenly distributed. Mix in milk; stir until soft dough forms.
4. Turn out dough onto floured board and divide in half. Knead each half 2 to 3 times; then pat out with floured hands into rounds about ¾ inch (2 cm) thick. Cut each round crosswise into 8 wedges; brush or rub tops with egg. Place scones on baking sheet about 1 inch (2.5 cm) apart.
5. Bake above oven centre for 8 to 10 minutes or until lightly golden. Serve warm or at room temperature. (To make ahead, cool completely and freeze in an airtight freezer bag. Reheat from frozen, uncovered, in a 350°F (180°C) for 10 minutes or until thoroughly warmed.)
Makes 16 mini-scones
