Fondue Scones Recipe

"Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (173.3 g)
Calories 626.5
Total Fat - 54.7 g
Saturated Fat - 41.7 g
Cholesterol - 72.7 mg
Sodium - 14617 mg
Total Carbohydrate - 26.5 g
Dietary Fiber - 1 g
Sugars - 0.2 g
Protein - 7.7 g
Calcium - 278.6 mg
Iron - 1 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425°F.

Step 2

Place flour, baking powder, baking soda, nutmeg, salt and garlic powder in a large bowl and whisk to combine.

Step 3

Cut in the cold butter until mixture is crumbly.

Step 4

Add wine and cheese and stir until all dry ingredients are moistened.

Step 5

Turn dough out onto a lightly floured surface. Knead 5 to 6 times. Pat dough into an 8-inch circle.

Step 6

Cut dough into 8 wedges.

Step 7

Place wedges 1 inch apart on lightly greased baking sheet.

Step 8

Brush tops with melted butter. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the wine for this recipe, choose a dry white wine such as Gewurztraminer.
For the cheese, use Gruyere for the best flavor, but any type of Swiss cheese can be substituted.

Ingredient substitutions

Substitute almond milk for wine: Almond milk is a dairy-free alternative to wine, making the dish suitable for those who are avoiding dairy or alcohol.
Substitute vegan cheese for Gruyere cheese: Vegan cheese is a plant-based alternative to dairy cheese, making the dish suitable for those who are vegan or lactose intolerant.

Variations

Herb Fondue Scones Replace the nutmeg with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Replace the Gruyere cheese with 1 cup of cheddar cheese and 1/2 cup of Parmesan cheese. Add 2 tablespoons of chopped fresh parsley to the dough.

Serve with

Roasted Broccoli with Garlic and Parmesan.

RECOMMENDED DISH DESCRIPTION: Roasted Broccoli with Garlic and Parmesan is a great side dish to serve with Fondue Scones. The roasted broccoli is flavorful and pairs nicely with the garlic and cheese flavors of the scones. The Parmesan cheese adds a nice salty flavor that complements the scones perfectly.

Baked Sweet Potato Fries with Rosemary and Sea Salt: Baked Sweet Potato Fries with Rosemary and Sea Salt are a delicious and healthy side dish to serve with Roasted Broccoli with Garlic and Parmesan. The sweet potato fries are lightly seasoned with rosemary and sea salt, adding a savory flavor to the dish. The sweet potato fries are also a great source of fiber and vitamins, making them a great accompaniment to the Fondue Scones.

FAQ

Q: How do I knead the dough?

A: Kneading the dough is a simple process. Gently press down and push the dough away from you with the heel of your hand. Turn the dough and repeat. Do this 5-6 times until the dough is smooth.

Q: How long do I need to knead the dough?

A: Kneading the dough should take about 5-10 minutes. You will know it is ready when the dough is smooth and elastic.

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Fun facts:

Fun Fact 1: The Gruyere cheese used in this recipe is named after the Swiss town of Gruyere, where it has been made since the 12th century. It was once served to King Henry III of France in 1574!

Fun Fact 2: The wine used in this recipe, Gewurztraminer, is a white wine from Alsace, France. It was first produced by the Tramin family in the late 19th century and has become popular worldwide since then.