A quaint English cafe, scones with jam and clotted cream and some tea to sip. That’s how I had imagined my first tryst with the scone. It did happen exactly like I had imagined, only the quaint English cafe was right here in my neighborhood.
I still go there, to drink a cup of tea and eat some scones and to chat with the Gentleman who owns the place. I don’t really remember what he says, for I always am engrossed in his oh so British accent! I only hope that if he ever asks me a question I am able to gather enough wits to answer.
In all of my visits to this cafe, I have always thought about asking him for a recipe for their scones. Someday, when I am not too smitten with the accent I might actually ask. Until then, there is always Mark Bittman and his classic scones. The recipe works like a charm.
Cherry and Chocolate Chip Scones #Creative Cookie Exchange
Ingredients
- 2 C All Purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 5 tablespoons cold butter cut into small chunks
- 1 egg
- ½ heavy cream
- 1/2 C pitted and dried cherries
- 1/4 C Semi sweet Milk chocolate chips
Instructions
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Heat the oven to 450 degrees. Line a cookie sheet with parchment .
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Put the flour, salt, baking powder and the sugar in a sifter and sift three times. Add the butter and using a fork mix the butter in until the mixture looks like cornmeal. Alternately you may pulse it in the food processor.
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Add the egg in and then the cream, cherries and chocolate. Mix lightly to form a slightly sticky dough.
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Turn the dough onto a lightly floured surface and knead once or twice. Gather into a ball and press down to form a thick circle and cut into 8 wedges. Just like cutting a pie.
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Place on the cookie sheet and bake for about 10 minutes.Serve warm with jam and tea.
Recipe Notes
Recipe source :- Mark Bittman