I’ve always had a yearning to travel. While I love my country and have hopes to someday explore all the back roads and hidden gems in North America, there are soooooo many other places I want to see. There is a movie I absolutely love called The Way . I have now seen it 8 times and have recommended it to so many people that Emilio Estevez should be sending me part of his royalties lol. I won’t give the plot away. Just go to the link and then go buy the movie.
This movie leaves me aching to see the world (as well as attempt the pilgrimage the movie portrays though I know I may never be able to afford it), including parts of it not shown in the movie. I honestly can’t think of one part of the world I don’t want to see. I am “that” person who watches with wide eyes the TV travel shows, devours travel books and especially loves when my two loves; food and history are mixed in with the travel idea. When I lived in Germany, I was never blessed enough to get anywhere else in Europe and it is, of course, one of the parts of the world I want to see. And one of my main loves there is Scotland. I have seen so much of the country via books, movies, TV and the Internet and love it. I admit that food wise, there are some Scottish specialties I will probably not try… think Haggis, “Potted Heid” (their version of headcheese)
While they may not have originated there, scones seem to be synonymous with Scotland. I am pretty sure however, that these are not exactly Scottish in the flavor combo. The other day I asked on my facebook fan page whether everyone would prefer bacon and Swiss or pancetta and Swiss. One woman mentioned using figs and I loved the idea. So I incorporated them into the scones and I love them. Thanks Diane! These scones marry sweet and savory quite nicely. I just took my go to scone recipe, deleted the sugar and added in chopped dried figs, 3 types of cheese and crispy pancetta. These are slightly crispy, wonderfully flaky and getting a bite of fig with a bit of pancetta, all mixed into a cheesy scone, is amazing. The use of both butter and cream in these makes them melt in your mouth tender.
You know the drill… 🙂
Three Cheese, Pancetta & Fig Scones
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon Herbes De Provence (found easily in the spice aisle and is wonderful with so many foods, it’s worth buying if you don’t have any on hand)
- 10 tablespoons chilled unsalted butter, sliced thin
- 4 ounces diced Pancetta, fried until crisp and then blotted with a paper towel to remove the grease
- 3/4 cup of coarsely chopped dried figs (use good ones. Trader Joes sells some great dried figs. But where ever you get them from, make sure they are nice and fresh, not all shriveled and hard)
- 1/2 cup grated Parmesan cheese (NOT that powdery stuff. Buy the real thing)
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded sharp cheddar
- 1 egg
- 1 1/2 cups heavy cream
- Preheat oven to 375 degrees. Lightly grease 2 9×13 baking sheets.
- In a large bowl, combine the flour, baking powder, salt and Herbes De Provence. Mix well.
- Using a pastry blender, cut the chilled butter into the flour mix until it resembles coarse crumbs. Stir in the pancetta, cheese and figs
- In a small bowl (measuring cup, large pair of hands, whatever) combine the egg and the 1 1/2 cups of cream. Mix well.
- Pour the cream mixture into the flour all at once. Stir well with a large wooden spoon or a fork. The mixture will still have some flour left on the bottom of the bowl. Dump it all onto a lightly floured board (make sure to scrape the bowl to get anything clinging in there) and knead for about one minute, just to get all the dry parts well combined.
- Pat into a large rectangle about 3/4 of an inch thick. Use a sharp knife and cut the dough into 12 pieces. Lay them on the prepared baking pans, near to each other but not touching.
- Brush the tops of the scones with heavy cream and sprinkle with sea salt.
- Bake at 375 degrees until they are light golden brown, about 20 to 25 minutes.
- Let cool on the pan for one minute, then transfer to a serving dish. These are best served warm and fresh, though you can reheat them by either nuking them for 30 seconds or so or putting them in a 350 degree oven for about 5 minutes.
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