Green Garlic-Toma Scones and Point Reyes Original Blue Compound Butter
Source: Jennifer Luttrell, The Fork at Point Reyes Farmstead
These recipes, featuring Knoll Farms, were demonstrated for CUESA’s Market to Table program on April 20, 2019.
Green Garlic-Toma Scones
You can make these ahead and freeze them, uncooked, on a sheet pan. Once they’re frozen, remove them from the pan and transfer to freezer bags, and return to freezer until ready to use. Add 2-3 minutes to baking time if cooking from frozen.
Makes 8 scones
2 teaspoons plus 7 tablespoons chilled butter, divided
4 stalks green garlic, washed, light green and white parts minced
2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
½ cup heavy cream
3 eggs, divided
4 ounces Point Reyes Toma cheese, diced
Preheat oven to 400°F. In a small skillet, melt 2 teaspoons butter. Add green garlic and sauté until soft, about 3 minutes. Set aside to cool to room temperature. Once cooled, toss with Toma and a tablespoon of flour in a small bowl.
In a medium bowl, combine remaining flour with baking powder and salt. Cut in 7 tablespoons butter using your fingers, a pastry cutter, a fork, or two knives, until the butter bits are the size of peas.
In a small bowl, lightly beat 2 of the eggs with the cream. Add this mixture plus the cheese & green garlic mixture to the flour & butter mixture. Using a wooden spoon or spatula, fold mixture together until it begins to come together. Turn the dough out onto a well-floured surface and knead gently for less than one minute. Pat dough out to a ¾-1 inch thick circle and cut into 8 wedges.
Beat the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined baking sheet. Bake for 25 minutes, or until golden brown.
Point Reyes Original Blue Compound Butter
This butter is delicious on cooked steak, roasted potatoes, corn, or fresh bread.
Makes 10 ounces (1 or 2 small logs)
8 ounces butter, room temperature
2 tablespoons minced fresh herbs (such as parsley, sage, thyme, chives, and/or rosemary)
2 ounces Point Reyes Original Blue cheese, crumbled
½ teaspoon salt
½ teaspoon freshly ground black pepper
Using a stand mixer with the whisk attachment, whip the butter and herbs at medium speed until well combined. Add Original Blue cheese, salt, and pepper, mixing briefly to blend.
Remove butter from bowl onto parchment paper or plastic wrap. Roll into a tight log. Chill for at least 2 hours before using.