' Le Cuvier - RP24- Savory Currant & Provolone Scone

RP24- Savory Currant & Provolone Scone

Savory Provolone & Currant Scones

Paired with 2010 Cabernet Franc


Note: Aged provolone can be quite salty, so if using aged cheese, reduce the kosher salt in the recipe to 1 teaspoon.

1 tsp crushed garlic

1 Tbsp whole grain mustard

1-1/2 tsp kosher salt

1/2 tsp paprika

4 cups all-purpose flour, plus more

1 cup (2 sticks) chilled unsalted butter, cut into pieces

8 oz. provolone cheese, grated

1 cup currants

2 Tbsp finely chopped fresh chives

1 Tbsp finely chopped fresh rosemary

1 Tbsp finely chopped fresh thyme

4 large eggs

3/4 cup heavy cream, plus more


Pulse baking powder, salt, paprika & 4 cups flour in a food processor until combined. Add butter & pulse until the texture of course meal with a few pea-sized pieces of butter remaining.

Transfer mixture to a large bowl & mix in provolone, currants, & herbs. Make a well in the center; add eggs & 3/4 cup cream. Using a fork, blend eggs & cream, then slowly incorporate dry ingredients until a shaggy dough forms, being careful to not overwork dough. Turn out dough onto a lightly floured surface & roll the dough into 1-inch diameter tubes. Wrap with plastic & chill 2 hours.

Preheat oven to 325 degrees. Cut dough tubes into 1/3-inch thick "coins". Brush tops of scone/coins with cream & bake until gold brown on tops & bottoms, about 10 minutes.

Large scones can be made by cutting turned out dough onto a lightly floured surace & pressing into an 8-inch square, 1-inch thick. Cut the dough into 16 squares & divide between 2 parchment line baking sheets. Wrap the sheets & chill 2 hours.

Dough can be made 1 month ahead; place chilled dough in resealable plastic bags & freeze.