I know this may come as a shocking revelation to many, but here goes: I am not perfect, and neither are my recipes. Sometimes when I get an idea in my head, I mull over it for days trying figure out the most perfect way to make something (and sometimes I still fail). Other times, I just jump right in without much thought and get cookin’. But to me that doesn’t mean I can’t still share my thoughts with you. In fact, perhaps with this post, I will just discuss what I was thinking and what I did, and if you are so inspired, maybe you can pull it off better than me. This is a food blog, of course, but food is not only about recipes. If I shared a recipe here and you ran off to make it, following it exactly, you might have the same disappointments I did, and that’s not fair. I could, if I really wanted to, make these again and try to perfect them – but I don’t really feel like it at the moment, nor do I have a reason to. Also, I’m out of gorgonzola.
By now you might be thinking, “Why am I still reading? Whatever she made sounds like an utter flop”. Well I assure it wasn’t a total failure, I just needed to throw some disclaimers out there. My inspiration for Gorgonzola, Apple and Pecan Scones was born from an almost-full wedge of gorgonzola left in my fridge. I wanted to use it up fast, rather than pick at it slowly, because to be honest, I really don’t care for gorgonzola much besides in salads and a select few other dishes I’ve had in restaurants. I also have a boatload of pecans right now, and couple of granny smith apples in the fridge. The other night we had a salad with these ingredients (a delicious combination, and probably my favorite use of gorgonzola). I had read some recipes recently for typically sweet foods turned savory – such as savory tarts, bread puddings, and scones. I decided a scone studded with gorgonzola, apples, and pecans would be coming out of my kitchen shortly. I needed something to base my idea on, and took this recipe for Apple Cheddar Scones (go ahead, click on it). I decided to:
-double the recipe
-substitute gorgonzola for cheddar
-add some chopped pecans
-make mini scones so that my husband and I could both take them to work
-use 6oz gorgonzola cheese. I didn’t measure what that equated to in cups of crumbled cheese, though I think it was less than 2 cups. I think that’s fine, since gorgonzola is stronger than cheddar.
Here is the main issue I did not consider: gorgonzola is a softer, “wetter” cheese compared to shredded cheddar. Hence, I ended up with a mixture that was too wet and gooey for the typical scone preparation: patting it into a circle and cutting into wedges to bake. I tried adding my flour, but I think if I were to make these again, I would make a different change – either reducing the butter or buttermilk. Instead of the cutting-into-triangles route, I took the drop-biscuit approach and pulled out my medium size cookie scoop. The perk? All of a sudden I had a shoo-in recipe for Joelen’s Tasty Tools blogging event. The challenge this month is for scoops. Score!Are you dying to hear the end result of the too-wet-gorgonzola-apple-pecan-scone? Well, relax. They were delicious. We (and our coworkers) really enjoyed this not-too-sweet breakfast pastry as a nice change from the norm, and the pecans and apples really complimented the cheese very well. One question my husband asked me as he took his first few bites was if there was honey in there – no, but what a great idea! I could definitely have substituted honey for the sugar, or just left the sweetener out all together and enjoyed them with some honey drizzled on.
So, I leave you with these thoughts. Food is not about perfection, and certainly developing an almost-perfect recipe can take a few rounds of experimenting. Surely I could come up with a true recipe for this scone if I tried another time, and maybe I will in a few weeks. For now, I hope you’ve enjoyed some food-for-thought.