I like to consider myself a reasonable person in most matters, but I am a bonafide snob when it comes to scones. I blame it all on my mother. She made scones–namely buttery, currant scones, from the Woman’s Day Encyclopedia of Cookery–on a regular basis, whipping them up in minutes (sans food processor or even pastry cutter), and then presenting them at table, snug in a linen-lined basket. The scones were typically paired with an assortment of jams, as well as pointed opinions regarding what a proper scone should be: (1) made in a home kitchen; (2) served warm (preferably fresh out of the oven); (3) light, not leaden. In other words, everything a store-bought, or even bakery-made scone, can never be.
I think I’ve already passed along my scone-snootiness to Nick: I purchased a mini vanilla scone for him at Starbucks last week (per his request as a post-haircut treat) and he promptly declared it “yucky” (although he did lick and nibble off all of the icing). Fortunately for both of us, we have Kevin, who considers this kind of selectivity utterly ridiculous (unless, of course, one is talking about steak or pale ale).
And Kevin does love my scones, so I was happy to make a batch (pre-church) this past Sunday morning. I had plenty of time, which clashed with my deep-seated need to get dressed and ready for church at the very last minute. I have about 20 favorite scone recipes (really; cue the eye-rolling from Kevin), but settled on one key addition: dark chocolate chunks. And some dried cherries. Because chocolate + cherries= yum!
I used one of my favorite flours, too: whole grain spelt flour (don’t worry, you can use whole wheat flour, too). It has a subtly sweet flavor that is positively delectable in baked goods.
Together with coffee, the newly and gloriously cool weather, & the company of Nick & Kevin, it was a pretty perfect morning. Add to that, Nick did (some) of the dishes–his new passion in life, he thinks it’s one big water table–while I threw on some clothes and make-up.
Mom’s right: scones are best eaten shortly after baking, but these are still darn good re-warmed (and, much as I may like to eat 3 or 4 scones in one sitting, 1 is typically plenty). Let them cool completely, then tightly wrap in plastic wrap, or seal in a plastic zipper-top bag. Re-warm them in the oven or toaster oven (not the microwave oven–no scone deserves such a fate)
- 2 cups whole grain spelt flour
- 2 tablespoons flaxseed meal
- 1/4 cup natural cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup coconut oil, softened (not melted, but not hard)
- 1 cup nondairy milk (or dairy)
- 1/3 cup coarsely chopped dark chocolate
- 1/3 cup dried cherries, coarsely chopped
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
- Place the flour, flaxs meal, sugar, baking powder, and salt in the bowl of a food processor and pulse or stir until well blended. Add the coconut oil and pulse until mixture resembles fresh breadcrumbs. Transfer to a large bowl.
- Add the milk, chocolate and cherries; lightly mix with fork until dough just comes together.
- On a lightly floured board, pat the dough into 2 equal circles that are about 3.4” thick and on the baking sheet. Cut each circle into 5 wedges with a knife or pastry cutter and separate them; transfer to the prepared sheet.
- Bake in the preheated oven for 15 to 20 minutes, until puffed and golden. Serve warm. Wrap cooled scones and refrigerate or freeze.
- Category: Breakfast, Scones