Mom and Alsatian Scones. First off, I hope you had a beautiful Mother’s Day and spent it with loved ones. I spent it with my rock (the strongest rock I’ve ever known, for that matter) – Mom.
She is strong, steadfast, stunning, and an utter spitfire. At the same time though, she’s simple, not one to be fussy, and will usually command a room with her presence. When we were young, a Sunday meant all seven of us cramming into our little kitchen to cook a breakfast of champions. Every other day of the week, we lived quite modestly. Sundays, we cooked like royalty. It was easily the highlight of my week.
Nowadays, Mom doesn’t eat too many sweets. In making a treat for her special day, I focused on these perfect savory Alsatian Scones. Nothing too fussy, just delicious. Feel free to serve as appetizers, for breakfast, or in my case, a perfect addition for brunch. Gruyere. Bacon. Caramelized onion. Need we say more?
You start this off by ‘cutting’ into the butter with the dry mixture; using a dough scraper is helpful, but if you don’t have one, just use your good old-fashioned hands to help fold over and incorporate the ingredients.
Shaping is next. Scone dough is so versatile, that the shape is really up to you. There’s the traditional scone triangles, but I went with the bite-sized round cutters.
Finish these gems with a brush of creamy buttermilk, and pop them into the oven!
Brunch was lovely, and these simple easy scones were a hit (especially with a buttery white wine).
Simple. Easy. Impressive. And by the end of the brunch, GONE!