Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
1/2
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Fondue Scones, Adapted from the October 17, 2009 issue of Family Circle Magazine Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe I don’t think the garlic works, so I have made it optional , I’ve been wanting to make these for more than a week now but they were definitely worth the wait! I was making French Onion Soup and as I don’t care for Swiss cheese I always swap it out for Gruyere I needed white wine for the soup and by happy coincidence this recipe uses Gewurztraminer so I was able to make both items sharing the ingredients I cut the recipe in half as there are just two of us, other than that I made as directed with just a pinch of garlic powder and was delighted with the result Tender, flaky and oh so yummy! Thanks for sharing this recipe – I’ll be making it regularly!, WOW, what a great scones recipe! I had some white wine to use up and some butter, so I browsed for that combination and your recipe came up I am so glad I tried it, it is just wonderful! The cheese and wine work so well together with the nutmeg and garlic powder YUM! The scones have a great flaky consistency and are very easy to make, too My only change was to not use the butter on top as I figured there was enough inside of them already THANK YOU SO MUCH for sharing this winner with us, choco! Ill definitely make these often again!
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Place Flour, Baking Powder, Baking Soda, Nutmeg, Salt and Garlic Powder in a Large Bowl and Whisk to Combine. |
|
3
Done
|
Cut in the Cold Butter Until Mixture Is Crumbly. |
|
4
Done
|
Add Wine and Cheese and Stir Until All Dry Ingredients Are Moistened. |
|
5
Done
|
Turn Dough Out Onto a Lightly Floured Surface. |
|
6
Done
|
Knead 5 to 6 Times. Pat Dough Into an 8-Inch Circle. |
|
7
Done
|
Cut Dough Into 8 Wedges. |
|
8
Done
|
Place Wedges 1 Inch Apart on Lightly Greased Baking Sheet. |
|
9
Done
|
Brush Tops With Melted Butter. Bake Until Golden Brown, About 15 Minutes. Serve Warm or at Room Temperature. |
