kim hendrickson, salvia press, cooking, tea, recipes, scones
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THE SAVORY SIDE OF SCONES - Guest Post by Kim Hendrickson, Salvia Press

Monday, March 27th 2017 @ 1:56 PM

The trend of including savory flavors into traditionally sweet items is in every magazine and I love it. Whether it is the never-ending love affair between sweet and salty (as in sea salted caramels) or finding unami flavors that compliment sweet (as in seaweed butter cookies) our taste buds “flip” over these new flavor combinations. The following scone recipe was updated by one of my students during a recent class and it made me drool like a dog! Give it a try.

 

PEAR HERB SCONES

Yield: 15-16 scones

1 ½ cup plus 1 table half/half

2 large eggs, beaten

1 cup of diced unpeeled pear (ripe but firm)

4 ½ cups flour

1/3 cup sugar

2 table baking powder

1 teas salt

1 teaspoon each of rosemary & thyme, minced

1 cup butter, cut up             

  1. Heat oven to 375F. Line two baking sheets with parchment paper.
  2.  Combine half & half and eggs in a small bowl. Combine the flour, sugar, baking powder, salt and herbs in a large bowl.
  3. Using knives or pastry blender, cut butter into dry mixture until mixture resembles fine crumbs. Add the fruit to the cream/egg mixture then stir this liquid mixture into the flour mixture, mixing only until combined.
  4. On a floured surface, kneed the dough lightly (dough will be sticky). Pat dough out on to a floured board to 1” thick. Cut into shapes. Place on parchment lined baking sheets at keast 1-inch apart.
  5. Brush tops with left over half & half. Bake for 18” or until golden brown.

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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