Featured Wine
Recipe
"Brunch" scones
2 cups all-purpose flour
1/3 cup granulated sugar
1 TBS baking powder
1/2 Tsp salt
6 TBS cold, unsalted butter
1/2 heavy whipping cream
1 egg
- Using a large mixing bowl, whisk together the flour, sugar baking powder and salt. Add the cold butter as cubes and use a pastry cutter or fork to mix into dry ingredients until you get small crumbs. I used a food grater on the cold butter and it worked fantastic.
- In a small mixing bowl, whisk the egg and heavy whipping cream until combined. Add the wet ingredients to the dry and mix them together.
- Drop the dough onto a floured surface and form into a ball, then flatten into a circle. Cut it with a knife or pizza cutter to give same size pieces.
- Place the parchment lines baking sheet (with your scones) in the freezer while you preheat the oven to 400 degrees. You want the dough to be chilled to make sure the consistency is good. Right before you put them in the oven, brush with a little extra heavy whipping cream to give a good crust.
- Bake for 18-22 minutes. You want the lightly browned top.
Wine
Stagecoach is one of our newer wines and is decidedly "young" for a red. This slightly tannic Merlot has hints of cedar and gives a good, strong flavor to the heaviness of the bread. This recipe is a basic scone recipe, but in the picture i have shown four different flavored scones. One is adding a handful of fresh blueberries into the dough before forming into a circle, one has a teaspoon each of orange and lemon zest, one has a handful of espresso chocolate morsels and the last has Boursin cheese blended in (this went the absolute best with the wine). This is a fun recipe that you can add what you have on hand. Want sweet? Add chocolate or fruit. Want savory? Add cheese or bacon. Have fun with this and remember, even though people tend to frown at wine during breakfast, if you call it brunch you'll be fine!