It didn't take much time for our judges to become enchanted with Renata's submission of Morel, Feta and Walnut Scones. First, there was the ease of preparation and the availability of ingredients with the inclusion of dried morels. Then there was the aroma that wafted through the kitchen as the scones baked.
Finally, there were visual delights and then more sensory treats. As our judges broke the scones apart, they were greeted with tiny jewels of green from the parley and chives, the creamy color from the feta, rich brown from the morels and golden beige from the chopped walnuts. The pleasure didn't stop there; for the taste was rich and satisfying.
When asked to provide us with a wee bit of information about herself, Renata modestly emailed the following:
My husband and I live in the beautiful Willamette Valley in Oregon. We have two grown daughters and two grandchildren who keep us busy. I enjoy foraging for wild mushrooms in the nearby Cascades and coastal area. Morels are my favorite mushrooms, but I am happy with any edible fungi that I happen to find and a serene walk in the forest. I also enjoy booking, baking, creating recipes, gardening, hiking, swimming and spending fun times with the family.
And, we might add, Renata must certainly enjoy creating yummy recipes as evidenced by this year's winning submission.
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.
