Tuesday January 21st

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by EVENING MAGAZINE

KING5.com

Posted on January 21, 2014 at 9:00 PM

Updated Tuesday, Jan 21 at 4:50 PM

Tonight Jim hosted from the Seahawk's team store.

Check out Robin's exhibition at the Winston Wachter Gallery in Seattle. winstonwachter.com

The Washington Sportsmen's show runs January 22-26th at the Washington State Fair Events Center. www.thesportshows.com

For more information on the Olympic Outdoor Center visit www.olympicoutdoorcenter.com

For more information on the Puget Soundkeeper Alliance visit www.pugetsoundkeeper.org

You can see another season of Ali's "Live Big" show on the Live Well Network this Saturday.

Get ready to make some scones! Here's the recipe from tonight's Top Chef.

Cheddar-dill Scones
Makes 16 scones

Total production time 25-30 minutes

 

.5 cup

Heavy whipping cream

.75 cup

Unsalted butter (chilled and cubed)

2 each

XL eggs (lightly whipped)

2 ½ cup

All-purpose flour

1 cup

.5 tsp

Sharp or extra sharp cheddar cheese (grated)

Kosher salt

1 Tbsp

Baking powder

3  tsp

4  Tbsp

4 Tbsp

 

Fresh dill (chopped) can substitute with 1 ½ tsp dry dill

Parsley chopped

Buttermilk

 

Note: Add more dill if you like.  The parsley can be replaced with chopped green onion or chives.

 

 

 

 

 

 

Instructions:

1.       Preheat oven to 400 degrees.

2.       Mix all ingredients except the eggs, cream and butter together.  Combine the eggs and cream in a separate container.

3.       Cut the butter in until it has attained the size of peas or smaller.

4.       Add the cream and eggs and fold in until the dough is just moist throughout.

5.       Turn the dough out onto a lightly floured surface and knead for one minute.  All loose crumbs should be incorporated.

6.       Divide the dough into two equal portions and roll each into a ball.

7.       Press each ball into a uniformly thick eight inch round disk.

8.       Cut each disk into eight wedges and place onto a lightly oiled sheet pan with at least half an inch of space between the sides of the pan each other.

9.       Brush each scone lightly with buttermilk then cook 15 to 20 minutes or until golden on the edges.  Check progress after 12 minutes.

 

An electric mixer can be used by following these instructions.  Combine flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer on low speed). Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.  Follow remaining instructions starting with step number 5.

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