recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar www.q-portland.com
SCONES
4 C All purpose flour
1 C Cocoa Powder
2 Tbsp Baking Powder
½ Tsp Salt
1 C Chopped dark chocolate
6 oz Butter, cold, cubed
3 C Heavy Cream
Method – Mix dry ingredients, then add butter. Mix in cream, then press flat on a well floured surface. Press or roll to 1 ½ inches then cut out scones with large oval cutter. Press scraps together, flatten and cut again.
CHERRY FILLING
2 ½ quarts Pitted cherries
2 C Sugar
1 C Lemon juice
½ C Water
5 Tbsp Flour
½ Tsp Salt
2 Tbsp Cognac
3 oz Butter, cold, cubed
To Brush:
½ C Cream
¼ C Raw Sugar (crushed)
Method – Mix and put in baking dish. Dot with butter and then top with scones. Brush the scones with the cream and then sprinkle with crushed sugar cubes. Bake at 325 until biscuits are done. Tent with foil if starting to brown.
CREAM CHEESE ICE CREAM
4 C milk
3 C sugar
24 yolks
1 ½ lb cream cheese
3 C sour cream
4 tsp vanilla
Pinch salt
Method – Combine Boil milk and 2 cups sugar. Temper in the yolks and 1 cup sugar. Blend in the cream cheese while hot. Cool down,then blend in sour cream, vanilla and salt.