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Comté and Currant Scones


Comté and Currant Scones
Serves 8
Irresistibly sweet and salty, these tender scones are perfect for a special breakfast or brunch, or as a snack with afternoon tea. Sweet currants and nutty, aromatic Comté are an unexpected combination, producing scones that are addictively delicious!
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Ingredients
  1. 6 tablespoons cold, unsalted butter
  2. 2½ cups all-purpose flour, plus more for dusting
  3. 1 tablespoon baking powder
  4. ½ teaspoon Kosher salt
  5. 2 tablespoons sugar
  6. 3 tablespoons currants
  7. 1 ¼ cups packed grated Comté
  8. (about 3 ½ ounces), divided
  9. 1 egg
  10. ¾ cup cold half-and-half, plus additional for brushing
Instructions
  1. Preheat the oven to 400˚F. Line a baking sheet and a plate with parchment paper.
  2. Using the large holes on a cheese grater, grate the butter onto the parchment-lined plate. Put it in the refrigerator while assembling the dry ingredients.
  3. In a large bowl, whisk together the flour, baking powder, salt and sugar. Stir in the currants and 1 cup of the grated Comté. Add the butter; stir to combine (break up any lumps of butter to evenly incorporate).
  4. Whisk the egg with the half-and-half. Add the wet mixture to the dry mixture, stirring gently just until the dough holds together when pinched (the less you work the dough, the better). If the dough is too dry, add a bit more half-and-half until it comes together.
  5. Transfer the dough to a lightly floured surface. Gently press the dough into a ¾-inch thick disc (about 8 inches in diameter); cut into 8 wedges. Transfer the scones to the prepared baking sheet. Brush the top of each with a bit of half-and-half and sprinkle with the remaining Comté. Bake 16-18 minutes, or until golden brown. Transfer to a wire rack to cool.
culture: the word on cheese http://culturecheesemag.com/

Written by Culture Cheese

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Written by Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television

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