Wednesday, May 27, 2020

Smoked Gouda and Thyme Scones

Recipe for savory scones flavored with smoked gouda cheese and fresh thyme.

My love of scones dates back to childhood and my mother's fondness for them. And once I learned to make them, I turned out a batch every few weekends. But I admit it took me a while to go from making good scones to great ones.

Recipe for savory scones flavored with smoked gouda cheese and fresh thyme.

Most of the scones I've produced have been sweet and either included fruit or chocolate chips. I like them a little extra sweet and with either a glaze or crunch of coarse sugar on top. But the other day I was trying to decide what to do with a block of smoked Gouda cheese, other than just eat it all standing right there by the fridge, and thought it was time to make a savory batch of scones.

Recipe for savory scones flavored with smoked gouda cheese and fresh thyme.

The difference between good and great is less about the flavors, because I love all the flavors, and more about the method. It's a simple one bowl mixing process, as with muffins. But how you handle the dough greatly impacts the texture of the baked scones. Once you've tamed the big sticky mess into a reasonable dough, you need to give it a series of folds and turns to create flaky layers during baking. The result is a much lighter, fluffier, more biscuit-like scone that's well worth the bit of extra work. Enjoy!
Yield: 8 Servings

Recipe for savory scones flavored with smoked gouda cheese and fresh thyme.

Smoked Gouda and Thyme Scones

Prep time: 20 MCook time: 20 MTotal time: 40 M
Recipe for savory scones flavored with smoked Gouda cheese and fresh thyme.


  • 3 Cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 1 Stick (8 tablespoons) unsalted butter, chilled
  • 1 Tablespoon fresh thyme leaves
  • 1 Cup grated smoked Gouda cheese
  • 1 1/2 Cups heavy cream, cold


  1. Add the flour, baking powder, salt and pepper to a large bowl. Grade in the butter using a large box grader. Alternately, you can cut the butter into 1/2" pieces and cut it into the flour with a pastry cutter or fork. Mix the butter in until it's coated in the flour but the mixture is still coarse and lumpy.
  2. Add in the cold cream, thyme and cheese. Mix with a spoon as much as you can and then turn the mixture out onto a lightly floured surface. It will be sticky. Work it together until you have a rectangular piece. Fold it in half, flatten out again, give it a quarter turn and fold over again. Repeat until you've made 4 folds.
  3. Roll it out to a circle that's 1" thick and cut into 8 pieces. Place on a baking sheet lined with parchment paper and put in the freezer while you pre-heat the oven to 425 degrees.
  4. Brush the tops of the scones with a bit of extra cream and sprinkle on a little extra grated cheese, if desired. Bake for 20 minutes or until lightly golden brown.
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Thursday, May 21, 2020

Boozy Peanut Butter Chocolate Egg Creams

Recipe for a boozy chocolate soda with cold milk, peanut butter and whiskey.

If you haven't been to New York, you may have heard of egg creams but not tried one. Is it eggy? Is it creamy? Eggnog-ish? None of the above, actually. It's nothing more than a chocolate soda, albeit, a really tasty one.

Thursday, May 14, 2020

Chocolate Dalgona Mudslide Cocktail

Recipe for a vodka, Bailey's and Kahlua cocktail topped with whipped Dalgona coffee.

You've probably seen the Dalgona whipped coffee trend on social media. Not completely a new idea because it's similar to an old Indian beverage, but maybe new to us now. Plus it looks really cool so, of course, I had to try it.

Thursday, May 7, 2020

Tomato and Cheese Bean Bake

Recipe for white beans cooked in tomato and chicken stock, then baked with Parmesan and mozzarella cheese.

I have been on the hunt for dry cannellini beans for weeks now but with no luck. Even the canned ones have been hard to come by although I did eventually find those. I normally don't mind canned beans as a great shortcut but I find that white beans remain a little too tough from a can. But, we all need to make do these days so I found a way to make the canned version work.

Friday, May 1, 2020

Cheesy Broccoli and Cheddar Stew with Cornbread

Recipe for a thick, chunky stew with broccoli, potatoes, carrots and cheddar cheese, served with cornbread.

I was torn between calling this a soup or a stew because the consistency is somewhere in between. If you're a Rachael Ray fan, you know she calls this type of dish a stoup and that's probably a fair description for my recipe.