mulberryshoots

Last Sunday, my daughter C. and I had lunch together at a dim sum restaurant in Cambridge. On the way back, we stopped at an organic bakery called Quebrada on Mass. Ave. There, I saw some scones with green onion and parmesan cheese. They were small, round and delicious when G. and I ate them later for supper.

This morning, I thought about making a batch as accompaniment to fresh Maine crabcakes tonight. For the scones to turn out with tiny layers requires understanding that the less you handle the dough, the better. Plus, it’s helpful to use a Cuisinart or food processor to mix it together.

1. In the processor, grate a hard piece of parmesan or gruyere cheese until finely grated. You’ll need 1/3 cup which you’ll empty out of the processor, storing the remainder in the fridge if any.
2. Measure 1 1/2 cups of flour (I used King Arthur) into the processor.
3. Chop up 3 tablespoons of scallions, white and green ends.
4. I froze a stick of unsalted butter and cut off 2 T. leaving 6 T. I used a sharp knife and cut the 6T. of frozen butter into long sticks, then cubed sticks, then tiny cubes. Placed them into the processor.
5. Measured 1/2 tablespoon plus 1/2 teaspoon baking powder into the flour mixture.
6. Pulse the flour, baking powder and cold butter until mixed. Add parmesan cheese and pulse to combine.
7. Place mixture into a mixing bowl – then add scallions, 1/2 cup light cream and combine just until the dough holds together. Pat it together and let rest for a few minutes (while you clean up the dishes in the sink that you’ve used so far.)
8. Lightly flour a board and press the dough out to about 1/2 inch thick with your fingers. I used a square cutter with crimped edges, re-rolling the scone dough until it was all used up.
9. I placed the scones in a 400 degree oven on a buttered cookie sheet. Peeked at them at around 15 minutes and they were risen, golden brown and fragrant.