Monday, October 31, 2011

Parmesan Pancetta Scones

I think we underestimate the ease of making the things from scratch that we are so quick to purchase.  For me, adding homemade elements to the meals I create adds an unsurpassed level of care, not only to the dish but, to the people you are cooking the dish for, which purchased ingredients just do not offer.   In my quest to develop easy, versatile pastry recipes, sweet and savory, I came up with the idea of adding the classic combination of parmesan and pancetta to short pastry, buttery and flaky with a salty bite and crunch of cornmeal, these are exactly what I was looking for as an accompaniment to my Mixed Roast recipe. 

This recipe yields a dozen standard size or two dozen miniature size scones.

2 cups flour
1 cup cornmeal
1 ½ tsp baking powder
½ tsp salt
¼ tsp freshly ground black pepper
¾ cup pancetta, crisped and cooled
one stick unsalted butter
one egg
¾ cup sour cream
½ cup shredded parmesan cheese

For best results, all of the ingredients should be ice cold, storing them in the refridgerator over night or in the freezer for one hour prior to mixing will offer the best possible texture.  Storing the food processor blade in the freezer for a few hours is also an excellent tip when using to make short crust pastry.

Cut the pancetta into small pieces and crisp in a pan, and set aside to cool completely.  In a food processor; sift in the flour, baking powder, salt and cornmeal, then pulse together with the butter until the mixture resembles a course meal.  Next, add the sour cream, egg, parmesan and pancetta pulsing until the dough just starts to come together.  Pour the dough onto a floured surface and lightly working into a disk, do not knead.  The dough should be crumbly, if you over work it will not be short and therefore will not be flaky when baked.  Wrap the dough in plastic wrap and allow to rest refrigerated for an hour.

When ready to make the scones; roll out the dough to 1/2 to 3/4 inch thickness on a lightly floured surface, then cut into desired shape and place on a parchment lined baking sheet.  Refrigerate the cut scones for thirty minutes before baking.  Bake in a preheated 400-degree oven as specified below until golden and allow to cool on a wire rack.

For baking standard size scones the baking time will vary between 15 to 20 minutes.
For baking miniature size scones the baking time will vary between 8 to 12 minutes.

No comments:

Post a Comment