Comté and Currant Scones
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 make for an unexpected, addictively delicious combination.
- 6 tablespoons cold, unsalted butter
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 2 tablespoons sugar
- 3 tablespoons currants
- 1 ¼ cups packed grated Comté
- (about 3 ½ ounces), divided
- 1 egg
- ¾ cup cold half-and-half, plus additional for brushing
- Preheat the oven to 400˚F. Line a baking sheet and a plate with parchment paper.
- 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.
- 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).
- 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.
- 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.
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