At Big Shoulders Coffee and its five cafes throughout Chicago, founder Tim Coonan brings decades of experience working in prestigious restaurants around the world. Coonan offers a handful of pastries and baked goods to pair along with the coffee, including the popular Broccoli Asiago Scones.
Ingredients
- 3.5 cups all-purpose flour
- 2 tsp sugar
- 1 tsp baking Powder
- ½ tsp salt
- 2.75 sticks chilled cubed butter
- 1 heaping cup grated Asiago cheese (split)
- 2 cups blanched broccoli florets
- 2 large eggs
- 6 oz Heavy Cream
- Egg wash/brush
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Combine dry ingredients and whisk to mix thoroughly.
- Cut in cold butter and work with fingertips into flour. A mixture of fully incorporated and pea sized butter pieces is ok.
- Add broccoli and 8 ounces of asiago cheese.
- Add egg and cream. Do not over mix dough – it should look rough.
- Using a scoop, portion 3 x 4 on a prepared baking sheet. Press down lightly.
- Brush with egg wash and sprinkle top with reserved 2 ounces of asiago cheese.
- Bake for 20 minutes to a beautiful golden brown color.
