What I ate this week:
Purple Radish, cream cheese & dill scones
Why it was awesome:
@hmmessenger is a one of my favorite food creators on instagram. I learned of her about a year ago with her podcast Pantry Raid (which you should absolutely listen to). Listening to her podcast is like listening to my internal food monologue and I love it. She has so many lovely ideas for creating recipes out of the odds and ends in your pantry.
Anyway–she does a weekly “Pantry Raid” on her instagram for her Patreon subscribers ($1 a month to support her incredible content! Best deal in town). This week I asked her what to do with a truly enormous purple radish (think: size of your forearm). She recommended the @sisterpiedetroit recipe for these scones. They did not disappoint. Next time, I will make them with fresh dill.
I really think this is a recipe you could reinvent a thousand ways. Give it a try, your way.
The Recipe, My Way:
1 cup heavy cream
¼ cup full fat yogurt
1 egg
2 cups AP flour
¾ cup whole wheat flour
2 tbsp dry dill
4 tsp baking powder
2 tsp kosher salt
2 tbsp-ish sugar
¼ lb butter (1stick), cubed, and very cold
4 ounces cream cheese, cubed (as small as possible…do your best, it will be a sticky mess), and very cold
1 to 1½ cups purple radish, matchstick (like, literally the width and length of matchsticks)
Flaky salt (for the tops)
Preheat your oven to 425. Line a baking sheet with parchment paper.
Mix the heavy cream, yogurt and egg.
In a large bowl, mix the flours, dill, baking powder, salt and sugar thoroughly (aka: longer than you think necessary)
Add the butter to the flour mixture, and gently mix with your hands to cover every butter cube with flour.
Smash every butter cube. Once you’ve smashed them all, start going back and breaking it down even more. In their scone recipes, @sisterpiedetroit says to aim for a texture between peas and parmesan. You can do this with a pastry knife, but why dirty another thing?
Add the radishes, and toss everything to coat.
Carefully add the cream cheese, you might need to add this in small batches, tossing to coat and making sure every piece is covered in flour.
Add all of the cream/egg mixture. Stir with a flexible spatula until shaggy.
Turn out onto a floured surface. You don’t want to work this too much, but give the dough a few folds so that it all comes together. Push it into a circle about 1.5 inches thick. Cut into 8 wedges. Place onto the baking sheet, and sprinkle the tops with flaky salt.
Bake, 20-25 minutes until golden brown. When done, they will be give a little when you poke them but quickly spring back.