On today’s menu — Sage, Maple & Aged Cheddar Scones

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For those of you who are unfamiliar with Caroline Schiff, let’s just say — you’ll want to keep her in your periphery — and recipe books — from this point forward.

With an instantly famous up-do (and palate to boot), this Brooklyn-based pastry chef and culinary consultant, when tasked with sharing a holiday brunch recipe, effortlessly whipped up a plateful of savory-with-a-little-sweet scones.

As Caroline points out, your friends and family will likely introduce themselves to these rich, rustic treats — basically everything you’d want in a baked good — before you’ve had a chance to do the honors.

With thanks to the good folks at Cherry Bombe, here are Caroline Schiff’s Sage, Maple & Aged Cheddar Scones. Enjoy, and share the love.


Sage, Maple & Aged Cheddar Scones
Makes 8 large scones.
Total time: 1 hour 30 minutes

Ingredients
3 cups all-purpose flour, plus a little more for your work surface as needed
3 ¼ tsp baking powder
1 ¾ tsp kosher salt
¼ to ½ tsp freshly ground black pepper
1⁄3 cup grated aged cheddar, plus a little more for topping
2 tbsp fresh sage leaves, finely chopped
1 stick unsalted butter, chilled and cut into 1⁄2-inch cubes
2 cups heavy cream
3 tbsp maple syrup
Flaky sea salt to garnish

Method
Line a baking sheet with parchment paper and set aside. In a mixing bowl, combine flour, baking powder, kosher salt, black pepper, chopped sage, and grated cheddar. Mix with your hands to evenly combine.

Add chilled butter, and with your fingers, pinch the chilled cubes into dry ingredients until mixture is a coarse meal with pea-sized bits of butter.

In a separate small bowl, combine 2 tablespoons of heavy cream with 2 tablespoons of maple syrup. Set aside.

Add remaining heavy cream and 1 tablespoon maple syrup to dry mixture and gently fold dough together with a spatula and your hands until just combined. It will be wet and shaggy, and a bit sticky from the maple.

Dust your work surface with some flour. Turn dough out onto your work surface and shape into a circle that’s 8 inches in diameter with your hands and a rolling pin. Slice circle of dough into 8 triangular wedges, like you’re slicing a cake, using a sharp knife or dough cutter. Space each wedge evenly on parchment-lined baking sheet and then transfer to fridge for 30 minutes.

Heat oven to 375°F with a rack in the middle. After dough has chilled, brush top of each scone liberally with heavy cream and maple mixture. Top each with a little extra grated cheddar and a sprinkle of sea salt. Transfer to oven and bake until fluffy and golden, 30 to 35 minutes. Allow them to cool on the baking sheet until warm and easy to handle.

Watch The Recipe, below.