sometimes when i’m not feeling particularly inspired, i like to play the baking wheel of fortune game, which more or less entails picking up a cookbook from the shelf and baking whatever page happens to land open (with certain provisions like having the necessary ingredients on hand or being able to make appropriate substitutions). as it happened yesterday, i selected the sono baking company’s recipe book and it just happened to fall onto a recipe for sour cherry chocolate scones. now lacking sour cherries in the house and being a bit short on AP flour, i made a few changes to the original recipe. but it produced delicious golden brown scones that took me about 5 minutes to whip together. how’s that for instant gratification?
Currant and Chocolate Chip Scones
(makes 10-12 two inch round scones)
|Baking Soda||1 tbsp + 1 tsp|
|Lemon Zest||Zest of 1 lemon|
|Chocolate Chips||½ cup|
|Heavy Cream||1 ¼ cup + more for brushing|
- Combine flour, sugar, baking soda, salt, lemon zest, chocolate chips and currants in the bowl of your standmixer. Whisk together on lowest speed.
- Slowly pour in heavy cream until a dough just begins to come together. [you may not need all of the cream].
- On a lightly floured surface, work the dough into a disc with your hands. Press on it until it is 1 inch thick — a rolling pin helps too.
- Use a 2 1/4 inch biscuit round to cut scones out of the dough. Re-roll the scraps until you have no more dough left.
- Put the scones on a parchment lined baking sheet about 2 inches apart. Leave the scones in the freezer for at least 1 hour before baking.
- Just before baking, brush the tops of the scones with heavy cream.
- Bake at 375ºF or 25 minutes.