Pastrami And Cheddar Scones

  1. Position one rack in the upper third and another rack in the lower third of the oven and preheat it to 375F.
  2. Line two baking sheets with silicone baking mats or parchment paper.
  3. Place the flour and butter in the bowl of a food processor.
  4. Process until the butter is incorporated into the flour in small pieces, with the largest about pea-size and the smallest like grains of rice.
  5. Transfer the mixture to a large mixing bowl and stir in the cornmeal, salt, baking powder, baking soda, paprika and black pepper.
  6. Stir in the pastrami and cheese.
  7. Add the buttermilk and cream and gently combine the mixture with a large rubber spatula or wooden spoon until it forms a moist dough.
  8. Transfer the dough to a well-floured work surface.
  9. Dust your hands and the top of the dough with flour and form the dough into a large ball.
  10. Divide the ball of dough in half and shape each half into a large disk about 1 inch thick.
  11. Cut each disk into 6 wedges, as if you were cutting a pie.
  12. Arrange the wedges about 2 inches apart on the baking sheets.
  13. Bake until they are golden brown, 17 to 20 minutes, rotating the baking sheets in the oven halfway through the baking time.
  14. Transfer the scones to a wire rack to cool.
  15. They are best enjoyed the day they are made, though they will keep in a covered container at room temperature for up to 3 days.

flour, cold unsalted butter, cornmeal, kosher salt, baking powder, baking soda, paprika, freshly ground black pepper, pastrami, cheddar cheese, cold buttermilk, cold heavy cream

Taken from www.foodrepublic.com/recipes/pastrami-and-cheddar-scones-recipe/ (may not work)

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