Subj : Queen's Desserts - 07
To   : All
From : Dave Drum
Date : Wed Sep 21 2022 11:28:05

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 @ 350ºF/175ºC.
  
  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 that’s 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 400ºF/205ºC.
  
  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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