What happens when you create scones that are studded with gem size pieces of morels, feta and walnuts? Magic! Pure and simple magic! And, thanks to Renata for submitting this year's winning recipe, we are able to pass along a little magic to our online readers.
We know that you will savor these scones are much as we did; for every bit seems to contain a small nugget of deliciousness. The slices are elegant with dots of color that enhance the visual part of the dining experience.
We fancy serving these scones as a light breakfast with fruit or perhaps in the afternoon alongside cups of freshly brewed Earl Gray blended with bergamot oil. And, of course, there is no reason not to tuck them into your mushrooms basket when you head out this spring to gather more mushrooms.
Morel, Feta and Walnut Scones
1/2 ounce dried morels
1 cup hot water
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chopped walnuts
2 ounces crumbled feta cheese
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 cup heavy cream
1 egg white, lightly beaten
12 small parsley leaves for garnish
- Soak dried morels in hot water for at least 30 minutes. Place morels with the soaking water into a pan. Cook on medium heat uncovered for 5 minutes or until morels are cooked and most of the water is evaporated. Place morels into the refrigerator to cool.
- Heat oven to 425 degrees F.
- In a bowl combine flour, baking powder, salt, walnuts, cheese, parsley and chives.
- Remove morels from refrigerator and reserve 12 small morel pieces for garnish. Chop the rest and add to flour mixture. Add cream and stir with a fork until just combined.
- Place dough on work surface and pat into a circle 3/4 inch thick. Cut into 8 wedges.
- Place wedges evenly spaced on parchment lined baking sheet. Brush with egg white. Press reserved morel pieces on top of each wedge along with some parsley leaves. Brush with egg whites again.
- Bake at 425 degrees F. for 13-15 minutes.
- Remove from oven and place scones on cooling rack.