Ovenly is an amazing bakery in Brooklyn!
From Agatha & Erin: "Living in New York City, we are spoiled with loads of handcrafted foods that are often too tempting to resist. So when we received a sample jar of gorgeous, thick whole-grain mustard that resembled oozy caviar, we got to experimenting with it. The end result was this beauty—light and cheesy, with tangy, crunchy pops of flavor throughout. We love to relish in the brief expressions of shock when people find out the secret ingredient is mustard; you’d never guess it."
Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright ©2014. Photographs by Winona Barton-Ballentine.
Makes 8 scones
3 cups all-purpose flour
11⁄2 tablespoons baking powder
1 tablespoon sugar
11⁄4 teaspoons salt
1⁄2 teaspoon mustard powder
8 tablespoons (4 ounces) unsalted butter, chilled and cut into 1⁄4- to 1⁄2-inch cubes
1 cup (4 ounces) shredded sharp white cheddar
3 tablespoons whole-grain mustard (we recommend Tin or Maille)
11⁄2 cups chilled heavy cream + more for brushing
Coarse sea salt and freshly cracked black pepper, for garnish
- Preheat the oven to 425F.
- In a large bowl, whisk together the flour, baking powder, sugar, salt and mustard powder.
- Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.
- Using a large fork or a wooden spoon, mix the white cheddar into the flour-butter mixture.
- Stir the wet whole-grain mustard into the cream until well combined. Then stir the cream mixture into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour-butter mixture should not be fully incorporated at this point, and do not overmix.
- Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
- Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3⁄4-inch-thick mound that is 6 inches in diameter (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.
- Flour your surface once more, and then shape the dough into a 3⁄4-inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.
- At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with salt and pepper to finish; or if freezing, brush with cream and top with salt and pepper just before baking.
- Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or our favorite, Mike’s Hot Honey.
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