Jul 03 2009
I have a problem.
I like love to bake. I bake even when I don’t plan on eating what I bake. If I can’t sleep at night, I whip up a batch of cookies, or a bunch of scones – something quick, something easy.
That’s pretty much how I came about making these scones. The many hours of daylight has messed with my system. Also, I’ve discovered that I have bundles of energy when I don’t eat grains or sugar. The result? I don’t need much sleep anymore.
This week I found myself up until the wee hours of the morning, each and every night. And yes, I baked something I wouldn’t be eating, simply to have some fun in the kitchen. I have all of these ingredients, just sitting around, getting closer and closer to their expiration date. If I didn’t do something with them, they would simply go bad. (Incidentally, I have made – and eaten – these scones before, and I can attest that they are delicious. They have an interesting texture, courtesy of the cornmeal, and are wonderfully rich.)
So why not make some?
Chocolate Cherry Scones
adapted from Pure Dessert
1 large egg
3/4 c cream or whole milk
1/2 tsp almond extract
1 1/3 c all purpose flour
1/3 c whole wheat pastry flour
1/3 c cornmeal
1/3 granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 T very cold unsalted butter, cut into cubes
1 c semi-sweet chocolate chunks
3/4 coarsely-chopped dried bing cherries
1 egg mixed with 1 tsp milk for egg wash
Preheat oven to 400*F.
Combine flours, cornmeal, sugar, baking powder, and salt in the bowl of a food processor. Pulse once or twice to combine. Add cubed butter and pulse a few times until the butter is the size of peas.
Whisk together milk/cream, egg, and almond extract in a liquid measuring cup. Add mixture to flours and stir until just combined. Add chocolate chunks and cherries, fold until combined.
Using an ice cream scoop, form 8 scones onto parchment or silpat lined baking sheet. Brush the top of each scone with egg wash.
Bake for 20-25 minutes, or until the top is golden.