Baked Potato Scones

Can carbs inspire carbs? The answer is definitively yes! I was looking for a way to work through my chive plant in the back garden. Naturally I thought of cheesey baked potatoes, loaded with sour cream and those tiny green flecks. But ya know, I'm not quite that cold yet (rest assured... it'll happen). Then I thought, self... what if you turned all that baked potato goodness into a carb that is socially acceptable to eat at both breakfast and dinner? That's it...scones!

Scones are the triangular cousin of biscuits. Equally butter-y and flakey, but with an inexplicable fancy flair. And let me tell you... homemade and warm are the only way to enjoy them. Walk away from that dried out hockey puck in the Starbuck's pastry case.

As a lover of cheese, I actually prefer a savory scone to a sweet one and man, oh, man do these deliver. With a food processor the dough is a breeze, after just a bit in the oven you'll have warm savory, potato-y goodness.

Enjoy with dinner and put a fried egg on it for breakfast. I die. So good.

Baked Potato Scones

3 cups flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup unsalted butter, cold and cut in cubes

1 egg beaten

3 tablespoons ice water

3/4 cup sour cream

2/3 cup chopped chives

1/2 cup bleu cheese crumbles

1/2 cup sharp cheddar cheese, shredded

1 egg, beaten for egg wash

salt, pepper and paprika, for sprinkling

Preheat oven to 400 degrees. Line baking sheet with parchment or silpat. 

Combine flour, sugar, baking powder, baking soda, salt and pepper in bowl of food processor and pulse a few times to combine. Add butter and pulse 10-15 times until butter is cut into peas size pieces. Dump flour and butter into a large bowl. 

In a separate bowl, combine egg, water and sour cream. Add liquids to the butter mixture and mix with a fork. Add chives and cheeses and knead dough together on a floured board. The dough will be dry and shaggy, but will come together in a few kneads. Stop kneading as soon as it is combined. Form into a 1-1 1/2 inch thick disc. Cut into 8 triangles and carefully place on baking sheet. 

Brush with the lightly beaten egg and sprinkle on kosher salt, pepper and paprika. Bake for 12-15 minutes until lightly golden and fluffy. Serve warm and enjoy. 

Recipe inspired by Joy the Baker. 

Garlic Cheddar Cheese Straws

So we've been picnic-ing a lot lately. I mean a lot! St. Louis has a full schedule of free concerts at parks throughout the summer and we've been taking full advantage. Let me tell you,there are some hardcore picnic-ers at these events -- think full catered spreads, stemless wine glasses and this table everywhere. After our first outing, I figured I'd get in on this!

Picnic foods can be a little bit tricky -- they need to be portable, they need to stand up to hot/humid weather, they need to be easy to eat (often without utensils) and they need to be made ahead of time. For my first big picnic affair with friends, I decided to start simple and keep it classic with garlic cheddar cheese straws.

The soft crunch of these guys keeps you coming back for more and these were real crowdpleasers amongst our friends. I opted for garlic cheddar this time, but the possibilities are endless. I'd love to do "everything bagel" style or something with loads of fresh herbs.

*Thank your Husband for breaking them in half to pack them. Remind yourself to buy a longer plastic container for such things. 

Puff pastry makes for a quick preparation. I try to keep a box in the freezer for unexpected occasions when I need a quick appetizer.

.

Just a bit of light rolling out for this recipe, but the dimensions don't need to be exact.

A quick brush of beaten egg serves as the "glue" for your cheese and seasonings.

Use the tip of a sharp knife to slice 1/2 inch strips and then carefully twist. Some cheese is going to fall out... it's just going to happen. You're going to be alright.

Bake for just a few minutes until golden and the cheese is melt-y.

Garlic Cheddar Cheese Straws
1 sheet puff pastry, thawed (but still cold)
Flour, for dusting
1 egg, beaten
1 cup aged white cheddar, shredded
1 tablespoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat oven to 375 degrees. On a floured surface, lightly roll out puff pastry until it measures approximately 10x12 inches. Brush surface of pasty with beaten egg and sprinkle on garlic powder, salt, pepper and cheese. Gently press cheese into pastry.

Gently cut dough into strips and twist, taking care to keep cheese on dough. Place twists onto a parchment or Silpat lined baking sheet and cook for 10-12 minutes, or until golden. Cool straws completely before storing in an airtight container. Enjoy!

Recipe adapted from Joy the Baker and Shutterbean