STILL NEW YORK-HUNGRY

40. Mushroom-Gorgonzola-Scones (cheesy carbs)

In my stories / novel series, FMC Laura likes to shock, er, surprise MMC Vince's Scottish Mum / her mother-in-law, Shona, with unusual scone creations.

Let's admit it, scones is the perfect pastry. You can eat it classically as plain "carrier medium" for cream, marmalade, etc., as a sweet in the sense of mini-cake / muffin, or, as a hearty main course. The latter is definitely the case here.

I found this recipe in my (German) Scones Baking Book, Petra Milde: Scones, scones, scones, while browsing for a recipe to use up forgotten champignons that almost ran away from my fridge on their own.

Nevertheless, I could "save" 150 gr / 5.3 oz. from the original 250 gr / 8.8 oz.. Therefore also the odd quantities. So sorry for that in advance.

BUT: these were so awesomely yummy – juicy and savory from the mushrooms and salty / hearty from the Gorgonzola – that I ate all 7 at once, with a healthy serving of handmade sour cream.



Serves: 7 / 20 scones

Prep Time: 60-75 minutes

Degree of Difficulty: Easy



WE NEED

Scones

150 (500) gr / 5.3 oz. (1.1 lb} champignons Had a mix of brown + white ones.
1/3 (1 oz. or bunch) / 8 (25) gr fresh chives

77 (250) gr / 2.75 (8.8) oz. Gorgonzola From the rest I made "22. Gorgonzola-Sauce zum Reinlegen" . ALSO, the recipe says Cheddar, but I don't like it.

36 (120) gr / 1.25 (4.3) oz. butter
150 (500) gr / 5.3 oz. (1.1 lb) flour
7 (24) gr / 0.25 (0.85) oz. baking powder
1 generous pinch salt + pepper original: 1/2 tsp salt
1 tsp (1 tbsp) mustard

60 (200) ml / 2 (6.75) US fl.oz. milk Shall the dough be too dry, add up to 50 ml / 1.75 US fl.oz. milk OR until the dough is supple but not too soft



Sour Cream

250 (500) gr / 8.8 oz. (1.1 lb) Quark
100 (200) gr / 3.5 (7) oz. natural sour cream NOT: fat-reduced, flavored, or otherwise ruined
1/2 (1) red onion
1-2 (2-4) garlic cloves depending on size and taste
1.5 (3) tbsp dark balsamico vinegar
1 tsp (1 tbsp) sugar
1/2 (1) tsp salt
1/4 (1/2) tsp pepper
25 (50) gr / 1 (2) oz. frozen herbs I use a mix of: parsley, dill, cress, chervil, chives, sorrel, borage, pimpinella




WE DO


SCONES


1. Clean + cut the champignons into thin slices. Fry them SANS oil in a pan until they lost their water – which will exit + evaporate during frying – and have gained some color. Don't fry 'em to death! Then take the pan off the heat and let the champignons cool on kitchen towels. Also dab dry if they're unexpectedly still too wet!


2. Cube the butter and chill it in the fridge. Meanwhile, cube the Gorgonzola. Or grate the cheddar. Wash, dab dry + cut the chives into thin rolls.


3. Preheat the oven to 200°C / 390°F top-/bottom heat and line a (2) baking sheet(s) with baking paper.


4. Fill flour, baking powder, salt + pepper into a bowl and mix. Add the butter and rub it into the mix with your fingertips until the mass is crumbly. Add champignons, chives, Gorgonzola(/Cheddar) + mustard and knead them into the mass until it's well-combined. Add 200 ml / 6.75 US fl.oz. milk and combine. The dough should be supple but not too soft. Add milk until it has this consistency. I didn't need it.


5. Flour a working surface and press the dough flat with your hand about 3 cm / 1 in thick. With a (round!) cookie cutter – or a small glass – make 6 cm / 2.4 in circles and place them on the baking tray(s).


6. Bake for 15-20 minutes OR until golden-brown. Since every oven is different it can take longer/shorter


7. Let the scones cool on a wire rack.


8. For the SOUR CREAM, finely chop onion + garlic and stir them together with the rest of the ingredients.



Guten Hunger!