I first read about scones in the Man Booker prize-winning book called Inheritance of Loss, by Kiran Desai. These ones weren’t baked but made on the stove in a pan (I’ll need to check on how that’s done). Years later, while browsing through David Lebovitz’s blog (I do this atleast once a day, I am that big a fan), I found a recipe for Sour Cherry and White Chocolate Scones. I checked them out and wasn’t too sure if they had to be crisp or soft.
At around the same time, one of my new favorite blogs Smitten Kitchen featured a recipe of Dark Chocolate and Pear Scones. These looked so inviting that scones were the first things I tried when my addiction for baking got the better of me. I decided to bake both these kinds of scones back to back.
Now that I have gotten comfortable with tweaking the recipes mildly, I did tweak DL’s recipe a little to suit the ingredients I had on hand. I baked and cooled them, covered them with cling film and hid them in the freezer (where we do not look daily). I wiped all evidence of the dirty dishes in the sink and yet, 4-5 hours later, when the husband got home, he smelt something sweet and asked me if I had baked, of course I denied it. But he dug the scones out the next morning when I was talking to client on the phone. All my anger vanished and helplessness subsided, when he took a bite, kissed me and said they were lovely and tasted just as he had imagined they would. Yes I am a sucker for compliments!
You can either follow the original recipe here, or follow my slightly modified recipe.
What you will need:
- 11/3 cup of All purpose flour
- 2/3rd cup whole wheat flour
- 1/3 cup sugar
- 2 Eggs
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 115 ml cream (I used low fat)
- 1 teaspoon milk
- 140 gms White chocolate cut into small chunks
- 60 gms chopped dried cherries
- 1-2 tablespoons granulated sugar to sprinkle on the scones
How you make it:
- Preheat the oven to 350F/180C
- Separate 1 egg into the white and yolk and mix the white the white with the other egg. Mix the yolk with the milk.
- Sift the two flours, salt with the baking powder and mix with the sugar
- Cut the chilled butter into small cubes and then use your hands to mix it with the flour
- Add the eggs and cream and mix together with a spatula
- Fold in the white chocolate chunks and dried cherries and mix well.
- Spread the mixture onto a floured surface and pat into a circle or a square and then cut them into 8-12 wedges using a pastry cutter
- Lift each of them with a steel spatula and transfer to a baking tray lined with greased butter paper.
- Brush each scone with the beaten egg yolk and sprinkle sugar on all of them.
- Bake for 20-30 minutes till the scones are a golden brown. Let them remain in the oven for 5-10 minutes.
- Remove from the oven and cool. These are great bites to go with tea.
Note: My batter was very soft, if you prefer a slightly harder scone, add more flour. I liked the soft texture of my scone so didn’t add any extra flour.