Chive and Cheddar
Adapted from Judy Bunde, owner,
The Inn on Park Street, Brandon, and
co-owner, Classic Vermont Country
Cookin’ culinary vacations
Innkeeper Judy Bunde, a former bakery owner, is known for serving
great breakfasts, including her signature
buttermilk scones. Although she most
often bakes them plain, they are a great
foil for add-ins, both savory and sweet.
We went with the classic cheddar-chive
combination, but dill and cheddar would
also be great. Tarragon and orange zest
make another sophisticated twist.
2½ cups (about 12 ounces) all-purpose
3 tablespoons sugar (increase this
to ⅓ cup if making plain or sweet
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
6 tablespoons cold unsalted butter,
cut into pats
1 large egg
½ cup plus 1 tablespoon buttermilk
(For best results, do not substitute.)
3 packed tablespoons finely snipped
1 cup shredded sharp cheddar
To brush scones: use more buttermilk,
or an egg wash ( 1 egg mixed with
1 tablespoon water)
Line a baking sheet with parchment
paper or grease lightly. Preheat oven to
425 F. In the bowl of a stand mixer fitted
with the paddle attachment, combine
flour, sugar, baking powder, baking
soda, and salt. (Alternately, use a food
processor or a bowl and your hands.)
Add butter and mix on low speed (or
pulse in food processor, or cut with two
forks) just until butter becomes pea-sized pieces.
In a small bowl, whisk together egg
and buttermilk. With mixer on low
speed, add egg mixture to flour mix-
ture. Mix just until dough starts to pull
together. Sprinkle snipped chives and
shredded cheddar over mixture and mix
briefly until they are distributed. (Do not
overwork dough or scones will be tough.)
Turn dough out onto lightly floured
counter and pat into a 9-inch round.
With a plastic dough scraper or large
knife, cut into eighths like a pizza.
Separate scones and arrange on prepared
baking sheet spaced about an inch apart.
Brush tops and sides of scones with a
little more buttermilk or egg wash. (Egg
wash will make shinier scones.) Bake
scones for 11 to 12 minutes until light
golden on top. Remove from baking
sheet to a cooling rack. Makes 8 scones.
Note: These are best served freshly
baked, but leftovers can be stored for a
day or two at room temperature wrapped
in plastic wrap. Unbaked individual
scones can be frozen. To bake, place frozen scones on a baking sheet and brush
with egg wash. Baking time will increase
by about 5 to 7 minutes.
Pork and Herb
Meatballs With Parsley
Adapted from Hervé Mahé, chef-owner, Bistro de Margot, Burlington
Inspired by traditional caillettes of the Ardèche region of France,
Hervé Mahé makes meatballs out of rich
ground pork with greens and two kinds
of fresh herbs, including the French
favorite, tarragon. More parsley stars
in the velvety, bright green sauce. We
enjoyed the meatballs served on garlicky
½ pound Swiss chard greens, stems
½ pound spinach leaves, tough stem
1 tablespoon olive oil
½ cup packed fresh parsley leaves,
preferably flat-leaf parsley
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