I do love pastries but have never cared for scones. Until a few years ago I believed that scones were too dry, too large, and not worth eating. It was not until pastry school that I realized that I could modify them to my liking: i.e. use pastry flour, add cream, add maple syrup + golden raisins. These were delicious.
Last year, though, I found a wonderful recipe on King Arthur's website (which is fantastic, by the way, the website and the flour) that I have made over and over again much to the approval of my co-workers.
I add dried cherries and dark chocolate but you could include raisins, pistachios, walnuts, ginger, or cranberries. I plan on making a savory version next time with green onions and cheese.
Chocolate Cherry Scones
adapted from King Arthur Flour
Make the scones: Whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Either with a pastry cutter or your hands, work in the butter until the mixture is crumbly (it is okay if some larger chunks remain). Mix in the dried cherries and chocolate.
In a separate bowl, whisk together the eggs, vanilla, and half and half.
Add the liquid ingredients to the dry ingredients and stir until the batter comes together (but do not over mix).
Scoop batter onto a parchment or silpat-lined baking sheet (I used a #20 scoop). Brush scones with milk, and sprinkle with sugar.
This is an odd step but place the scones in the freezer for 30 minutes while oven is heating to 375. Bake for 20 minutes.
Scones
11 1/2 ounces King Arthur Unbleached All-Purpose Flour
2 3/8 oz sugar
3/4 tsp salt
1 tbsp baking powder
4 oz cold unsalted butter (cut into smaller pieces)
1 - 2 cups combination of dried cherries and dark chocolate
2 large eggs
2 tsp vanilla extract
6 oz half and half
Topping
milk
sugar
