One thing that makes waking up on a cold weekend morning a little better is the thought of freshly baked scones waiting for you in the kitchen. I must say, I have attempted to make scones a handful of times, with some mild disasters is the mix (one blueberry concoction was so flat and lifeless they’re still referred to as “those cookie scones” around here). Since I’m never totally happy with the results, and there just happens be an amazing scone shop down the street from me, I’ve not been particularly moved to try and make them on a regular basis.
However, when I came across this recipe and it’s author’s description of the buttery, flaky scones of his childhood something moved me to give them another go. And you guessed it–I’m pretty chuffed that I did. These scones are everything you think of when you think of a warm, delicious, traditional scone. They’re fast and easy to boot, and of course, can be a master recipe for any berry, spice, etc. that you feel like adding in. I added chopped 70% dark chocolate and a sprinkling of fleur de sel…served with a swipe of crème fraîche and my favourite Morello cherry Ottolenghi jam…heaven!
Cream Scones with Dark Chocolate and Fleur de Sel
2 1/2 cups flour
5 tbsp. sugar
1 tbsp. baking powder
6 tbsp. high-quality salted butter, chopped into cubes
1 cup whipping cream
1 egg, cold
1/2 tsp. vanilla extract
70g dark chocolate, chopped
pinch of fleur de sel
1/2 tsp. + 1 tbsp. sugar
pinch of fleur de sel
In a large bowl, combine the flour, sugar, baking powder and salt. Add the butter and rub it into the flour mixture with your fingers or a pastry blender until the mixture resembles coarse meal and no pieces of butter are bigger than a pea. Whisk the cream, egg and vanilla in a large measuring cup and pour into the flour mixture. Stir together until a dough forms. Add in the chocolate pieces and knead lightly until they’re evenly distributed.
Lightly flour your work surface before turning out the dough and kneading it onto itself for 10 seconds. Pat the dough into a square about 2 cm. thick. Let rest for 15 minutes. Cut the dough into 9 even squares and place on a parchment-lined baking sheet.
In a small bowl, beat together the egg, salt and 1/2 tsp. of sugar. Brush each scone with the glaze and let set for 1 minute. Use the last tbsp. of sugar to sprinkle each scone. Bake on a centre rack at 425°F for 13 to 18 minutes (mine were good at exactly 15 minutes) until golden brown. Rotate the pan halfway through baking. Allow the scones to rest on the pan for 2 minutes, then transfer to a wire rack to cool for another 10 minutes. Enjoy!
Source: Hand Made Baking by Kamran Siddiqi