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Sharp Cheddar Cheese SconesAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. 1 ½ C. A.P. Flour 2 Tbs. sugar 3 tsp. Baking powder ½ tsp. Diced fresh thyme leaves 1 tsp. Salt Sift ingredients together then in a mixer with a dough hook blend in: 1/3 cup butter Combine then add: ½ cup buttermilk + or - 1 egg 4-oz. Sharp cheddar cheese grated Preheat oven to 350 degrees. Work just until dough pulls then turn out on a lightly floured surface and knead in the cheddar cheese, but do not overwork. Divide the dough into four balls and Flatten out to ¾ inch depth. Push the edges with a dough cutter to make a square. Cut the squares horizontally into triangles. Place the triangles on parchment lined baking sheets. Brush the scones with eggwash (one egg whisked with 2 Tbs. Water) and bake for 16 to 18 minutes or until golden on top, but moist and crumbly inside. Tip: you may want to rotate the pan half way through the baking process to create a more even bake. It can not be emphasized enough how important it is to not overwork the dough. |
