This is my second scone test for my upcoming holiday and it is adapted from Cynthia Barcomi‘s first book. A long time ago when I didn’t live in Berlin and would come here at least once a year for the Berlin Film Festival, I would always stop by Barcomi’s coffee shop to buy cookies, muffins and bagels to take back home (then Dortmund). It was the only place I knew of where this kind of baked goods were sold at that time. This was many, many, many years ago (I feel old) and Barcomi’s has since expanded, Cynthia Barcomi has published a number of cookbooks and cookies, muffins and bagels are sold in many other places now too. Her classic cream scone recipe calls for chocolate and currants. I don’t really care for currants, so I left those out. And because I wanted to see how the scones taste without the chocolate I divided the dough and added less chocolate (1,8 ounces / 50g) to half of the dough.
I used my hands to mix the ingredients instead of my 25-year-old hand mixer because I might be making these scones in a holiday home without appliances, but I felt like my hands were trapped in quicksand. I managed to untangle my fingers from the dough after a while, but I think the next time I’ll try mixing the dough at least with a spoon or a fork first.
After I divided the dough I formed two circles (one with and one without chocolate) and cut each into 4 pieces instead of the 8 mentioned in the recipe. The scones should bake for 18 to 20 minutes until they are lightly golden, but both the plain and the chocolate scones didn’t turn golden after 22 minutes, so I took them out nonetheless – my oven is a little bit whacky – and they were definitely done. Both varieties tasted great and kept for another day without turning dry.
- 2 ¾ cups (350g) all-purpose flour
- ¼ to ½ cup (50g bis 80g) of sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons (90g) cold butter
- 5 ½ ounces (160ml) heavy cream
- 1 egg (M)
- chocolate (3,5 ounces / 100g) and currants (½ cup / 75g)
- Preheat the oven to 375° F / 220° C. Line a baking sheet with parchment paper.
- Lightly whisk the cream and the egg in a bowl.
- Throw all the dry ingredients into another bowl. Add the butter and rub together with your fingers to make a reasonably crumbed mixture.
- Add the egg&cream mixture and work the dough until everything is mixed, don’t overmix.
- Lift the ball of soft dough out of the bowl and place it on a floured surface. Knead the mixture just a little. Pat the dough gently with your hands and form a circle to a thickness of approx. 2,5 cm (slightly under 1 inch) and cut it into 8 pie triangles.
- Bake for 18-20 minutes.
This is my favourite scone recipe so far. Let’s see how the next scone recipe holds up…