Below is the Pecroino Scone recipe Alex used for our dinner last week. Only a few changes were made. He omitted the walnuts (Ryan is allergic) and added an extra 1/4 cup of cheese.
Ingredients (makes about 10 scones):
- 3 3/4 cups of self-rising flour
- pinch of salt
- 3/4 stick butter, diced
- 1/4 cup of superfine sugar
- 1/2 cup of Pecorino cheese (Alex added an extra 1/4 cup)
- 1 cup walnut pieces (Optional)
- about 1 1/4 cups of milk
Preheat Oven to 400 F
Sift the flour and salt into a large bowl (Who really sifts?? Ha!). Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, Pecorino cheese, and walnuts (Optional). Add enough of the milk to bring the mixture together into a soft but not sticky dough.
Gently roll the dough out on a lightly floured work surface to a thickness of 1-1 1/4 inches. Use a 2 1/2 inch round cookie cutter to cut into rounds (Make the scones smaller or larger if you prefer). Alex didn't have a rolling pin so he opted for a nice glass, he's quite resourceful. :)
Put the rounds on a baking sheet and bake in the preheated oven for 15 minutes, or until golden brown and firm. Remove from the oven and let cool on a wire rack. We highly suggest enjoying these scones with "Brummel and Brown" yogurt spread.
Thanks to our friend Kristen Sorensen for sending us the recipe, it's one that will definitely be used again.
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