I've been waiting for a battle like this. I have sidelined myself on past Foodie Fights battles due to lack of quality ingredients or know how, but this battle had my name all over it. I love to bake, it's my creative outlet and I could not pass up a chance to compete in a baking battle. I put my name on that list so fast it didn't know what hit it. I crossed my fingers for days and what do you know I got in.
I threw quite a few ideas around in my head when I saw the ingredients, but I wanted to try something a little out of my comfort zone. Scones were an obvious choice for me because one, I have never made them before, and two, being a cousin of a biscuit they would be a challenge for me because I can not make a biscuit to save my life. Man, let me tell you. These babies right here would make Paula Deen cry. The flavor profile is beautiful. At first bite you get the scent and creaminess of the goat cheese, then a back note of thyme and the cherries come forward with the sweetness. It is just sublime. The only thing that would make these better for me is if I could manage to eat more than one of them. Here is how it's done.
You will need Rye Flour, All Purpose Flour, Baking Powder, Salt, Goat Cheese, Heavy Cream, Cherries, Sugar and Thyme.
I happened to forget to add the sugar to mine but in my opinion they do not need it whatsoever. They are perfectly sweet with the cherries alone. Speaking of cherries, a very simple way to pit them is to pull them apart from where the stem is, they will split and the pit comes right out.
Combine the flours, salt, baking powder and thyme and give it a good whisk. Add in your cream and goat cheese and mix it just to where it comes together. Dry your cherries with a paper towel and coat them with a small amount of flour. Add these into the mix and gently incorporate them. Do not over work the dough, that is the key.
Turn the dough out onto a floured board and press it into a flat circle.
Cut into pie pieces and brush with cream. I could (should) have made eight pieces, but oh well. If you make six they will be very big.
Bake for 20 minutes at 350F/175C. Bake an additional 10 minutes at 400F/200C. When they are done they will be golden brown on the bottom and light golden brown on the top.
Cool on a wire rack.
If you choose to make your scones smaller, the additional ten minutes may not be necessary.
The results are light and airy savory scones. Go make them and don't forget to vote for me on Foodie Fights!
Rye Scones with Cherries, Goat Cheese and Thyme recipe adapted from About.com
1 1/4 Cups Rye Flour
3/4 Cups All Purpose Flour
1/8 Teaspoon Salt
1 Tablespoon Baking Powder
1 Tablespoon Dried Thyme
1 1/4 Cup Heavy Cream plus additional for brushing
125 Grams Creamed Goat Cheese
20-25 Cherries, Pitted and Quartered
Preheat oven to 350F/175C.
Combine flours, salt, baking powder and thyme. Whisk.
Add cream and goat cheese to flour mixture.
Combine until dough is just together, do not over mix!
Pit cherries, dry with paper towels and toss with flour. Add cherries to flour mixture and gently combine without over mixing.
Turn dough onto floured board and press into a flattened circle, thickness is up to you.
Cut dough into desired amount of pie pieces and brush with heavy cream.
If cut into 6 pieces, bake twenty minutes at 350F/175C and then an additional ten minutes at 400F/200C until golden brown. Cool completely on a wire rack.
Additional baking time may not be necessary for smaller scones, bake accordingly.