Did you know chutneys and relishes are near-perfect, and in some instances sublime, partners in marriage with baked goods? Almost any of our chutneys add zest and exotic appeal to either store-bought or homemade rolls, biscuits and savoury quick breads. We recently tore through a batch of hot scones slathered with Vermont Butter & Cheese Creamery's sea-salt flecked butter and thick dollops of The Collective's Apricot and Roasted Red Pepper Chutney (a slightly smokier twist on our standard apricot/pepper blend). Below is a recipe for baked treats we're proud to spread our products upon.
MARJORAM AND BLACK PEPPER SCONES
2 cups all-purpose flour / 2 t. sugar / 1 T. baking powder / 3 T. chopped fresh marjoram (if using dried, reduce the amount to 2 T.) / 1 T. freshly ground black pepper / 1 stick of butter at room temperature / 1 large egg / 3/4 cup milk / extra flour for kneading the dough / coarse ground sea or kosher salt crystals
- Preheat your oven to 450 degrees and lightly butter a baking sheet.
- Sift the flour, sugar and baking powder into a large mixing bowl. Cut in the butter until the mix is crumbly.
- In another, smaller bowl beat the egg with the milk, then add to the flour mixture. Add the marjoram and pepper and stir to make a "wet" dough.
- Turn the dough onto a floured surface - and with well-dusted hands - knead the dough for about 10 turns.
- Divide the dough into golfball-sized pieces and arrange on the baking sheet. The pieces should not touch each other. Flatten each ball to the thickness of about 1/2 inch.
- Bake for 12 to 15 minutes. The scones should be barely golden on top.
- Sprinkle with coarse grain salt while still hot.