The first EatDrinkRI Festival kicks off April 19-21, showcasing the best and brightest of the local culinary scene. The Sunday morning Grand Brunch features some of the area's best chefs, including James Mark from north, Jonathan Cambra from Tiverton's Boat House and Melissa Denmark and Danielle Lowe from Ellie's Bakery. Here, they share the recipe for their blue cheese and walnut scone.
1. In a large bowl, combine the dry ingredients. Using a pastry cutter or fork work the butter into the dry ingredients until the mixture appears sandy and the pieces of butter are slightly smaller than a pea.
2. Using a rubber spatula or wooden spoon, mix in the blue cheese and walnuts.
3. Slowly add the heavy cream. Fold everything together until the ingredients are almost fully combined. Be careful not to over mix, as this is what causes tough and chewy scones.
4. Remove the mixture from the bowl and place on a floured surface. Roll the dough into a rectangle (about 10” x 20”). Fold the left side into the center, and then fold the right side on top, like folding a letter to fit in an envelope. This is called a tri-fold.
5. Roll the folded dough out again to the same size rectangle and repeat the folding two more times. This technique is what creates flaky layers.
6. Once you have done three tri-folds, roll the dough to the same size rectangle and place onto a sheet pan and put in the freezer for 1 hour.
7. Once the dough is very cold and stiff, you can cut the scones into desired shapes. Use a knife to cut scones into squares or triangles, or use a circle cutter to make round scones.
8. Place onto a parchment lined sheet pan. Brush each scone with egg wash and a small pinch of sea salt. Bake at 350 degrees for about 15 minutes or until golden brown on the bottom.