british-style scones with dried cherries

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On the plane ride back from Dublin, my father and I agreed that we were ruined. Our drama was rooted in the fact that we had the best scones, butter and chicken we’d ever had. Believe me when I say that our lamentations were real {with the exception of the hour we endured rolicking turbulence and I grabbed my pop’s hand, to which he replied, Your hands are so clammy!}, and for the first weeks we returned both of us refused scones and chicken. Because how could we dare taint our palates?

I remember our trip to Cobb, and how the owner of a small cafe told me that she whipped soft butter in order get that cake-like, aerated texture over which I had been fawning. Confused, I went back to the States and consulted my cookbooks — all of which read that scones MUST be made with chilled butter.

Until I found this Cook’s Illustrated recipe, and the world was set to rights. If you geek out on baked goods, you’ll appreciate the story and chemistry behind the British scone and its U.S. distant cousin. So often I’ve been instructed to not overwork the dough for fear of the HOCKEY PUCK, however, in the British scone version since all the flour is sealed with fat {butter}, gluten doesn’t form so readily, and A WOMAN CAN KNEAD TO HER HEART’S CONTENT.

The result was a marked departure from the scones of which I’ve been accustomed, but it was Ireland all over again. I smoothed some butter + preservatives on my still-warm scones and nearly cried my eyes out. Please. Make. These. Now.

On a separate note, I’ve been thinking about the comments on one of my recent posts. One in particular stuck out — the forced nature of some of my food posts — because it’s something I’ve been noticing myself. Sometimes I get so caught up in a thought or idea that I start writing and I dig where I’m going until I realize that I’ve posted a picture of a salad. Going forward, I’m going to be a bit more thoughtful here, which is not to say stories won’t be paired with food, but the pairing won’t be arbitrary, rather it’ll be deliberate and organic. So THANK YOU for your feedback — super helpful.

INGREDIENTS: Recipe courtesy of Cook’s Illustrated
3 cups unbleached all-purpose flour
1/3 cup cane sugar
2 tbsp baking powder
1/2 tsp kosher salt
8 tbsp {1 stick} of softened butter cut into 1/2 inch cubes
3/4 cups dried currants {I used cherries as that’s what I had on hand}
1 cup whole milk
2 eggs

DIRECTIONS
Pre heat oven to 500F and place rack on the upper-middle position.

Line a rimmed baking sheet with parchment paper. Measure out all ingredients. In your food processor, combine the flour, sugar, baking powder and salt and pulse into combined {5-7 pulses). Add butter to dry ingredients and pulse about 20 times, until butter is incorporated and there are no longer any large clumps. The mixture should resemble sand. Add the flour and butter mixture to a large bowl, and using a spatula mix in your currants {or cherries} until your dried fruit is coated in the mixture. Set aside.

In small bowl, whisk milk and eggs. Set aside 2 tbsp of the milk/egg mixture into a small bowl. Pour the milk egg mixture into the dry ingredient/butter mixture, folding together with rubber spatula or wooden spoon until just incorporated. The dough will be wet and sticky — don’t freak out.

Heavily flour the counter where you will roll out the dough. I’m talking like 1/2 cup of flour heavy. Flour your hands as well. Gather dough into a ball on the floured counter top. Knead dough 25-30 times, until the dough forms a smooth ball. Using a floured wooden rolling pin, roll the dough out into a circle until it’s an inch thick. Cut out scones with a floured 2 1/2 inch round cutter. You’ll get 8 scones out of the first round. Gather dough scraps, form into ball, and roll out again same as before to get the remaining 4. Brush tops of scones with egg milk mixture that you set aside.

Reduce oven temperature to 425 deg F and bake scones for 10-15 minutes, rotating halfway, until scones are golden brown. Transfer to a wire cooling rack for at least 10 minutes before eating. Add your preserves + butter and chow away. Keep the scones in a airtight container and re-heat them at 350 degrees for 5 minutes before eating.

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